The cuboid yellow to amber coloured fenugreek seeds are frequently used in the preparation of pickles, curry powders, and pastes, and the spice is often encountered in the cuisine of the Indian subcontinent.[5] The dried leaves - also called kasuri methi (or kasoori methi in India), after the region of Kasur in Punjab, Pakistan province, where it grows abundantly - have a bitter taste and a characteristically strong smell. When harvested as microgreens, it also known as Samudra Methi, in Maharashtra, especially in and around Mumbai, where it is often grown near the sea in the sandy tracts, hence the name (Samudra means ocean in Sanskrit).[6]
Fenugreek is used as spice and also as medicine. Fenugreek seeds and leaves are used often in cooking. Fenugreek leaves are very much aromatic and slightly bitter. Fenugreek leaves are used in dried form also. The dried fenugreek leaves are available in the market as Kasuri/Kasoori Methi (Kasur is a place in Pakistan where it is cultivated more) and it gives nice flavor and taste to whatever dishes it is added.
Fenugreek is a very commonly used in Indian cooking. The leaves have a strong flavor and slightly bitter taste. The fresh leaves may be used for add some flavor to a dish or as a mainstay as this one. The dried leaves, usually know and sold as Kasuri Methi are extensively used as herbs in variety of dishes for the fantastic flavor. The seeds are used as a spice for seasoning and very rarely used as a main dish as in this unique recipe (Fenugreek Seeds with Potatoes).
fenugreek leaves = holba = methi leaves Pronunciation: FEHN-yoo-greek Notes: This mildly bitter herb is believed to have medicinal properties. Dried leaves, either whole or ground, are called kasuri methi, and they're a good substitute for fresh. Look for fresh or dried leaves in Indian markets. Substitutes: celery leaves holba Indian bay leaf Notes: Dried leaves are very good substitutes for fresh. Don't confuse these with Indonesian bay leaves. Substitutes: bay leaf (Bay laurel leaves are larger and more flavorful than Indian bay leaves. Substitute one bay laurel leaf for every two Indian bay leaves.) meetha neem methi leaves turmeric leaves Notes: These are used in Indian and Southeast Asian dishes. Substitutes: No acceptable substitutes, just omit this from the recipe Equivalents 1 tablespoon fresh = 1 teaspoon dried Copyright
