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  FENNAL SEEDS
  CUMIN SEEDS
  CORINDER SEEDS
  FENUGREEK SEEDS
  MUSTARD SEEDS
  GROUNDNUT KERNELS
                WHOLE SPICES
                 Dill Seeds
                 Guar Seeds
                 Guar Gum
                 Black Pepper
                 Castor Seeds
                 Isabgol(Psyllium Husk)
                 Turmeric
                 Senna Leaves
                 Halam
                 Red Chilli
                 Water Melon Seeds
                 Sesame Seeds
                 Ajwain(Bishop Weed)
                 Kalaunji (Black Caraway)
                 Yellow Mustard Seeds
                 PULSES/GRAINS
                 POWDERED SPICES
 

Cumin Seeds
 
Fenugreek Seeds

Fenugreek, also called methi, is a crop plant grown as a potherb and for the spice made from its seeds. The fenugreek plant grows wild from the eastern Mediterranean area to China; it is cultivated worldwide. The name fenugreek or foenum-graecum is from Latin for "Greek hay". Fenugreek is used both as an herb (the leaves) and as a spice (the seed). The yellow, rhombic fenugreek seed is frequently used in the preparation of pickles, curry powders and pastes, and is often encountered in the cuisine of the Indian subcontinent and Thailand. The young leaves and sprouts of fenugreek are eaten as greens and the fresh or dried leaves are used to flavor other dishes. The dried leaves have a bitter taste and a strong characteristic smell which means they need to be used sparingly. Dried fenugreek leaves (called kasuri methi) are used in Indian and Pakistani dishes such as dahls, including in the Bengali spice mixture panch phoron.