Fenugreek leaves have a distinctive spicy taste and are somewhat reminiscent of lovage. They are an ingredient in various spice mixtures and sauces, such as the Persian Gormeh Sabji. In India, both the leaves and the seeds of fenugreek are part of the local cuisine.
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- Open text field 1: Greek Hay, Kasuri Methi, Fenugreek, Curry Leaves, Methi Leaves, Herbs
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also: Greek hay, kasuri methi, methi leaves
Fenugreek leaves were used as a fodder plant in ancient times. They have an aroma similar to lovage and are an ingredient in various spice blends and sauces, such as the Persian Gormeh Sabji. In India and Sri Lanka, both the leaves and seeds of fenugreek are part of the local cuisine.
Add fenugreek leaves to the dish whole or crushed by hand and braise. Grind between the palms of the hands to separate the leaves from the stems. For naans and chappati, add directly to the batter. Goes well with lamb, leafy and root vegetables and rice.
Gormeh Sabji, Naans, Chappati.
Reminiscent of lovage and celery
Fennel seeds, coriander, cumin, lime, cloves, pepper, black cumin, cinnamon.