Dried Fenugreek Leaves
Kasoori Methi
Tender fenugreek greens grown and sun-cured in Nagaur, the arid Rajasthan district that became the heartland of authentic kasoori methi. Air-dried to lock in the maple-bitter, faintly grassy aroma the leaf is famed for, these whole leaves bloom when crushed and warmed in fat. Crumble them into dals, butter gravies and parathas, or fold through dough and marinades for that unmistakable North Indian finish.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- India - Nagaur, Rajasthan
- Hand-sorted whole dried leaf
- Shade and sun-dried, de-stemmed
- Whole dried leaves
- Steam-sterilised, ETO-free, lab-tested
- 18-24 months ambient, sealed
Also known as · Kasuri Methi · Dried Methi Leaves · Fenugreek Greens · Trigonella foenum-graecum
How to use it
Finishing dals, butter chicken and paneer gravies
Kneading into methi paratha and naan dough
Seasoning marinades, tikka and tandoori rubs
Lifting vegetable sabzis and curries
Infusing raitas and savoury yoghurt dips
Questions
- Is kasoori methi the same as dried fenugreek leaves?
- Yes. Kasoori methi is the Indian name for dried fenugreek leaves. The name traces to the Kasur region; today the most prized Indian crop is grown in Nagaur, Rajasthan, which is what we source.
- How is it different from fenugreek seeds?
- They come from the same plant but behave very differently. The dried leaves are aromatic and gently bitter for finishing dishes, while the seeds are intensely pungent and used early in tempering. They are not interchangeable.
- How should I use it for the best aroma?
- Crush a pinch between your palms to release the oils, then stir it in during the last minute of cooking or sprinkle over the finished dish. A little goes a long way.
