Fenugreek Leaves – 8g

$3.45

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160 In stock

160 in stock

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Weight
8G

Product description

Fenugreek Leaves, also known as methi leaves, are obtained from the fenugreek plant, which is a member of the legume family. The dried and highly aromatic leaves have a pale green colour and a bitter and nutty taste. They are widely used in India, North Africa and Middle East. The spice people carry these fenugreek products; fenugreek seeds ground, fenugreek seeds whole and fenugreek leaves (methi).

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Flavour Notes:

Also known as ‘methi’, Fenugreek Leaves have quite a bitter flavour when eaten alone, but when added to dishes like curries or stews, they impart a sweet, slightly nutty, maple-syrup-like flavour that’s reminiscent of burnt sugar.

Culinary Notes:

Add fenugreek leaves to add sweetness and depth of flavour to curries, soups, stews, roasted vegetables and more. Crush and add in to release their flavour or grind into a fine powder in a mortar and pestle before adding.

Health Benefits:

Fenugreek is rich in protein and fibre and has many health and medicinal properties. It has iron and potassium. It can help the cardiovascular system, blood pressure and reduce the risk of heart attack.

To learn more about Fenugreek Leaves (Kasuri Methi) check out our blog: What is Kasoori Methi or Dried Fenugreek Leaves?

Ingredients:

100% Dried Fenugreek Leaves

country of origin:

India

other names or spelling:

Methi, Bird’s Foot, Cow’s Horn, Greek Hayseed, Trigonella foenum-graecum, kasurimethi, kasuri methi

How to use

  • Use to prepare Indian curries, curry masalas and potato dishes
  • Crush the leaves and sprinkle over vegetable dishes
  • Grind in a mortar and pestle before adding to dishes so their flavour infuses

The Spice People FAQs

Fenugreek Leaves are used fresh or dried as a culinary herb in various cuisines, particularly in Indian, Middle Eastern, and North African dishes. They are commonly used in curries, stews, soups, bread, and vegetable dishes to add flavour and aroma.

Fenugreek Leaves have a distinctive flavour that is slightly bitter, earthy, and reminiscent of celery or fennel. They add depth and complexity to dishes and are often used in combination with other spices.

While Fenugreek Leaves and seeds come from the same plant, they have different flavours and are used differently in cooking. Fenugreek Seeds have a more bitter flavor and are commonly used as a spice, while fenugreek leaves have a milder flavour and are used as an herb. Substituting one for the other may alter the taste and texture of a dish.

Dried Fenugreek Leaves should be stored in an airtight container in a cool, dry place away from moisture, heat, and sunlight. Proper storage will help maintain their flavour and aroma for an extended period.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.