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Fenugreek Leaves

Known as shanbalileh in Persian, fenugreek leaves have the scent of a sun-dappled meadow. They are essential for making ghormeh sabzi, an herb stew lovingly prepared for special occasions. Their warm, savory flavor is also delicious when crumbled over potatoes. Also available in Ground Fenugreek Seeds, or Whole Fenugreek Seeds.

The Spice House
The Spice House


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.



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Reviewed by Colleen R.
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Rated 5 out of 5
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Wonderful on tofu!

I use this in the Tandoori Tofu Tikka recipe and it is wonderful. Such a wonderfully different smell and taste compared to other herbs. My family loves when I make this tofu recipe.

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