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- DRIED FENUGREEK LEAVES: or Kasoori Methi is an important herb in Indian and Middle Eastern cuisine cooking. Dried Fenugreek leaves have an aroma that is savory and warm. Dried fenugreek leaves It can be largely classified as an herb rather than a spice as the use of dried fenugreek leaves is similar to the uses of dried basil, rosemary, thyme etc.
- AROMA AND FLAVOR: A member of the pea family, Fenugreek leaves have a similar taste to crushed peas. Dried Fenugreek leaves sweet with a more astringent, celery flavor and a mild bitterness. Fenugreek almost functions as parsley does: to provide balance.
- PERFECT USES: Typically, the leaves are crumbled and sprinkled over meat and vegetable curries before serving. Dried Fenugreek leaves to flavor sauces and gravies and they also work well with roasted meats, green and root vegetables, chicken, curries, fish, potatoes, Egyptian bread, teas, seafood and eggs to enhance the flavor and aroma.
- HOW TO USE: Grinding the leaves into a powder is one of the most common preparations. Helpful hint: because of the strong flavor of Dried Fenugreek leaves we recommend that you use smaller amounts to start until you get use t the flavor.
- These are whole dried Fenugreek Leaves, which means they are not ground or powdered. However, they are dried leaves, so they may be cracked or broken in the container.
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