These dried Fenugreek leaves have an aroma that is savory and warm, with a nutty taste. They are an essential for Indian dishes such as Chicken Makhani. However, their flavor can be added to any dish that can be enhanced by a touch of sweetness. Try imparting their wonderful flavor by crumbling them over your next vegetable dish or grinding them and adding the powder to a creamy sauce.
Ingredients
Fenugreek leaves.
Spice Highlights
Processing
dried
Taste Notes
warm, savory, nutty
Perfect For
ghormeh sabzi, chicken makhani
Diet & Lifestyle
Kosher, Peppercorn-free, MSG-free
Review Summary
13 reviews
Customers love the distinctive aroma and slightly bitter, earthy flavor these leaves bring to Indian cooking, especially gobi, curries, and tandoori tofu tikka. Many also sprinkle them on roasted potatoes, sweet potatoes, soups, rice, pasta, and vegetables for a smoky, savory note that can even cut the need for extra salt, butter, or heavy seasoning.
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I put these on most starch. Potatoes, sweet potatoes, even rice and pasta will work. Combine with truffle oil and I don't need salt, pepper or butter. Only a few calories. Scrumptious.
T
Terri R.
Love it!
I use it in salads, but it is also a favorite flavor that my horses love!
G
Gina S.
Love the fenugreek leaves
I didn’t know anything about fenugreek leaves until I ordered a delightful gobi dish in an Indian restaurant. I’ve used them now in my own gobi dishes and also on roasted potatoes. Wonderful flavor and fragrance.
