Spice guide / Dried fenugreek leaves
What is Dried fenugreek leaves?
Dried fenugreek leaves
Short answer: Dried fenugreek leaves (Hindi: कसूरी मेथी) is Trigonella foenum-graecum. . Culinary use only — not a medicine.
| Common name | Dried fenugreek leaves |
|---|---|
| Hindi | कसूरी मेथी |
| Sanskrit | — |
| Botanical name | Trigonella foenum-graecum |
| Family | — |
| Origin | India |
| Main producing regions | Rajasthan, Gujarat |
| Flavour | — |
| Aroma | — |
| Forms | leaves |
| Retail packs | 100g–5kg (typical; see products) |
| Bulk | 10kg+ |
What is Dried fenugreek leaves?
Dried fenugreek leaves is a dried herb used in Indian cooking.
History of Dried fenugreek leaves
Origin
India
Growing regions
Rajasthan, Gujarat
How it is grown
Harvest
Processing
Grades
- Standard: Admin-configured commercial grade
- Premium: Admin-configured higher visual/purity selection
- Export Grade: Only show when export specifications exist for the lot
- Machine Cleaned: Machine cleaned — confirm process for the lot
Only grades that apply to a lot should be shown at purchase. These are templates, not invented industry certificates.
Flavour, aroma and colour
. . Colour: . Heat: none.
Whole vs ground
Dried fenugreek leaves is usually used whole. Toast briefly in dry pan or hot fat, then leave whole in the dish or grind. Do not confuse toasting with burning — bitter notes mean it went too far.
Culinary uses
- Curry
- Garnish
Traditional uses
Recorded in culinary tradition. Traditional use is not scientific evidence of a medical effect.
SpicyCenter does not claim that spices cure, treat or prevent disease.
Storage and shelf life
Nutrition
Dried fenugreek leaves is a culinary seasoning. Nutrition values are pack-specific and must match the label for UK/EU sale. We do not claim that this spice treats, cures or prevents disease.
Buying guide
Tell us the quantity you need, from 100 gm to 1 metric ton. Prices are not published on this website. Availability is confirmed on the enquiry.
Recipes using this spice
- Palak paneer — Spinach gravy finished with kasuri methi and garam masala.
- Butter chicken (home method) — Tomato-cream gravy; Kashmiri chilli for colour, kasuri methi at the end.
- Pav bhaji — Mashed vegetable street snack — pav bhaji masala and butter.
- Tandoori yoghurt marinade — Yoghurt marinade for oven or grill — Kashmiri chilli for red colour.
