Fenugreek leaves rubbed

also: Greek hay, kasuri methi, methi leaves

Description:
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.

Usage:
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.

Well-known dishes:
Gormeh Sabji, Naans, Chappati.

Aroma/taste:
Reminiscent of lovage and celery

Harmonises with:
Fennel seeds, coriander, cumin, lime, cloves, pepper, black cumin, cinnamon.

Origin:
India