Dried fenugreek leaves

Feuilles de fenugrec séchées (kasoori methi)

What it is

Kasoori methi takes its name from Kasur in the Punjab, the town whose dried crop set the standard. The leaf carries the same compound, sotolon, that makes the seed smell of maple syrup and burnt sugar, but without the seed’s hard resinous bitterness.

In the kitchen

Crush a tablespoon between your palms straight over the pan in the last minute, off the heat. Added early it stews down into something that tastes of hay.

Goes with

Cream Tomato Chicken Ginger Garam masala Butter Potato Yogurt

Same species

Blue fenugreek Fenugreek

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