Kasuri Methi
Kasuri Methi
Air-dried fenugreek leaves from the Nagaur belt of Rajasthan, India's foremost methi-growing region, prized for their concentrated, maple-bitter aroma. Crumbled between the palms over a finished curry, they release a savoury, slightly bitter perfume that defines dishes like butter chicken, dal and paneer. A finishing herb, added at the end rather than cooked long.
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.
- Nagaur, Rajasthan, India
- Hand-cleaned dried leaf, low stem
- Air-dried, de-stemmed, sieved
- Whole dried leaf for hand-crumbling
- Steam-sterilised · ETO-free · lab-tested
- 12-18 months, stored cool and dry
Also known as · Dried Fenugreek Leaves · Kasoori Methi · Methi Leaves · Trigonella foenum-graecum
How to use it
Crushed over butter chicken, makhani and paneer
Stirred into dals, curries and gravies as a finish
Kneaded into parathas, naan and theplas
Folded through marinades and tandoori rubs
Sprinkled over roasted vegetables and pulao
Questions
- Is kasuri methi the same as dried fenugreek leaves?
- Yes. Kasuri methi (also spelt kasoori methi) is the Indian name for dried fenugreek leaves, from the plant Trigonella foenum-graecum. It is the leaf, not the seed.
- When should I add it to a dish?
- Add it near the end of cooking. Crush the dried leaves between your palms and scatter them over the finished dish so the aroma stays bright rather than cooking away.
- Are these the leaves or the fenugreek seeds?
- These are the dried leaves only. Fenugreek seeds are a separate spice with a harder, more bitter profile; kasuri methi gives a softer, aromatic, maple-bitter finish.
