Fenugreek seeds and leaves are common ingredients in dishes from the Indian subcontinent where it is called methi. Fenugreek is used as a herb (dried or fresh leaves), spice (seeds), and vegetable, India is a major producer, with fenugreek production in India derived from numerous states. Rajasthan accounts for over 80% of India's output. fenugreek seeds are frequently encountered in the cuisines of the Indian subcontinent, used both whole and powdered in the preparation of pickles, vegetable dishes, dal, and spice mixes such as panch phoron and sambar powder. They are often roasted to reduce inherent bitterness and to enhance flavour.
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