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Also known as Methi, these fragrant leaves are harvested from the fenugreek plant and are used in Indian, North African and Middle eastern cooking. The dried leaves are pungent, savoury and s Read More
Also known as Methi, these fragrant leaves are harvested from the fenugreek plant and are used in Indian, North African and Middle eastern cooking. The dried leaves are pungent, savoury and slightly bitter but mellow when cooked and add a distinct flavour to curries, dahl, sauces and braises. Sprinkle on vegetables before roasting or mix into butter and brush on freshly grilled flatbread and meat. Read Less
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