Fenugreek Leaf
About
These are sun-dried fenugreek leaves (the herb part of the plant, the seeds are the spice). Its robust flavor should be used sparingly. It is usually sprinkled over meat and vegetable curries before serving, but can also be used in Indian breads, such as thepla.
The dried leaves have a bitter taste and a strong characteristic smell.
In Bulgaria, fenugreek seeds are one of the ingredients in the traditional spice mixture, sharena sol (шарена сол).
Methi assists in digestion.
Information
Other names: Trigonella Foenum-Graecum, Kasoori Methi, মেথি পাতা Methi Pata, कसूरी मेथी, మెంతి ఆకులు, मेथी पत्ता, வெந்தய கீரை, Menthi Aakulu, Kasturi Methi
Translations: Grieķu trigonellu Lapu, Vaistinė ožragė lapų, Frunze de schinduf, Piskavica Leaf, Cỏ ca ri Leaf, Kozieradka Leaf, Fenegriek Leaf, मेथी पत्ता, Fenugreek Лиф, الحلبة ليف, 호로파 잎, Pískavice Listové, Daun Fenugreek, Fenugreek talulot, 胡芦巴叶, Alholva Full, Triplat Leaf, Pískavice Listovej, Fieno greco Leaf, גרגרנית יוונית העלה, Bockhornsklöver Leaf, Пискавица Лист, フェヌグリークリーフ, Fenugrec Leaf, Bockshornklee Leaf, Bukkehorn Leaf, Alholva Hoja, Fenugreek Ліф, Sarviapila Leaf, Сминдух Leaf
Tasting Notes
Substitutes: Fenugreek leaves, Chinese celery leaves, Celery leaves, Packed watercress
