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DRY FENUGREEK LEAVES (METHI LEAVES)
Methi Leaves or Fenugreek leaves are an essential ingredient in Persian as well as Indian and Pakistani cooking. Fresh leaves are always preferable in the former, while in the latter 2, the dried version is used as often, and is known as Kasuri methi.
The leaves have an earthy, grassy, and slightly sweet aroma and are a touch bitter to the taste, which is intensified upon drying. When cooked, the bitterness becomes less obvious and blends in with everything else.
In South Asian cooking, the leaves, both fresh and dried, are used to flavor curries, dals, rotis, and all sorts of vegetarian dishes. The fresh leaves, known as Shanbalileh in Farsi (Persian language), are also an essential ingredient in Persian cooking, and we use them to flavor stews, make soups and salads.
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