Fenugreek Leaves (Methi) 250g - Popular Seasoning Indian Spices Great for Curries Dried Kasoori Methi Leaf Used for Cooking and Make Parantha-Naan Indian and Middle Eastern Cooking by Virgolden

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Fenugreek Leaves (Methi) 250g - Popular Seasoning Indian Spices Great for Curries Dried Kasoori Methi Leaf Used for Cooking and Make Parantha-Naan Indian and Middle Eastern Cooking by Virgolden

Regular Price: US$44.99

Special Price US$34.99

Availability: In stock

Supplier: VIRGOLDEN

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Herbs & Spices & Seasonings Whole Spices & Herbs

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Fenugreek leaves, also known as Methi, are the leaves of the fenugreek plant. They are commonly used in Indian and Middle Eastern cuisine, have a slightly bitter taste, and a slightly sweet and nutty aroma. They are versatile and can be used fresh or dried and can be added to curries, soups, dals, and even bread. They are high in iron, Vitamin C and other antioxidants, and can help in digestion, lower blood sugar levels, and reduce inflammation. They are a staple ingredient in Indian cuisine and can easily be found in Indian grocery stores. INGREDIENTS Fenugreek Leaves (Methi)

Vegetarian ✓ Vegan ✓. Abundant in essential vitamins and minerals, fenugreek leaves provide a nutritious enhancement to your meals. Virgolden's fenugreek leaves are selected from the finest of the crop grown, harvested and dried in Pakistan. Add a distinct and rich aroma to your dishes with these dried fenugreek leaves, also known as "methi.". Enhance the taste of curries, stews, soups, and sauces with the unique and earthy flavor of fenugreek leaves. High in iron, vitamin C and other antioxidants, and can help in digestion,lowering blood sugar levels, and reducing inflammation. Can be used fresh or dried. Have a slightly bitter taste, and a slightly sweet and nutty aroma. Commonly used in Indian and Middle Eastern cuisine. Widely employed in Indian and Middle Eastern cuisine, fenugreek boasts a flavor that can be aptly characterized as a blend of celery and fennel, accompanied by a subtle bitterness. Its leaves make for a delightful inclusion in curries, lentil dishes, sautéed vegetables, and Indian as well as Middle Eastern bread.