Dried Fenugreek Leaves
Choose 1 or 6 jars, 6 oz. each
Fenugreek (aka foenugreek, methi) is a plant used as both an herb and a spice. Fenugreek leaves can be consumed similarly to spinach when fresh, but once dried are an important herb in tandoori-style poultry & seafood dishes, seafood or vegetable curries, and other spinach or potato dishes.
In Persian cuisine, dried fenugreek is an important ingredient in ghormeh sabzi, an herbed lamb & bean stew considered by some to be Iran’s national dish.
Store dried fenugreek leaves in an air-tight container in a cool, dry place.
12 months or longer
RECIPES & TIPS
Use dried fenugreek leaves in recipes for tandoori dishes (chicken or fish), and vegetable dishes (particularly curries) - especially those featuring spinach, potatoes and/or peas. In Iran they are used in ghormeh sabzi, an herbed lamb stew.