In the pea family, fenugreek is just one of those very few rare plants which generates both a plant and a seed (that can be known as a spice). The other two plants would be the Coriandrum sativum that gives us both cocktails and coriander seeds along with the dill which generates dill weed and dill seed. Fenugreek can be employed both as a spice (in the shrub ) and also an herb (in the leaves). Fresh carrots and leaves can also be eaten .
Inside this nation we refer to such as Dried Fenugreek Leaves but they’re occasionally known as Methi Leaves and at different areas of the planet are known as”kasuri methi” or even”kasoori methi” following the area of Kasur situated in Punjab, Pakistan where they grows rampant in considerable quantities. Back in Europe fenugreek was initially utilized as a fodder crop and to the day it’s frequently known as hay. The taste is sour yet curiously addictive while becoming less extreme compared to seeds. You’ll see traces of celery and cauliflower. Employed in the conventional Iranian Steak and herb stew, ghormeh sabzi along with the dried leaves have been crushed and sprinkled on curries and sterile vegetable dishes near the end of the cooking procedure.
We love to use dehydrated Fenugreek leaves to flavor sauces and gravies and in addition, they operate well with roasted beans, root and green vegetables (carrots, potatoes and yams), poultry, curries, fish, sausage, citrus bread, teas, and fish and eggs (particularly in capsule omelets).
Helpful suggestion: due to the powerful taste of Fenugreek leaves we advise that you utilize smaller numbers to begin until you get usage t exactly the taste. Remember you may never eliminate an excessive amount of spice or herb found in a dish but you could always add more.