Fenugreek Seeds (methi seeds) have a bitter taste and distinct sweet aroma. This little but mighty flavorful spice is largely associated with Indian cooking.  The seeds tempered in hot oil, release a pungent yet sweet maple syrupy fragrance. They are hard little angular nuggets of mustard yellow with a little indentation in them. 

Often, fenugreek is dry roasted and ground to a powder. It is then added to pickles to balance out the tart and spicy flavors. Alternatively, it can be added to curries during the cooking process. The hard seeds are sometimes soaked over night and made into a dry curry seasoned with spices.

Fenugreek Leaves (methi leaves) are the dried leaves of the fenugreek plant. These delicate leaves are sun dried and then stored in glass bottles to use as needed in recipes. The most common way of cooking this delicious spice is to add it to curries or flat breads.

I love crushing the leaves in my palm and then adding them to a curry at the end of the cooking process. This method is especially useful when I find that the curry lacks a little “oomph”. These very fragrant little leaves can be sprinkled onto food as a garnish too.

A word of caution though, it is a very strong spice. Use it sparingly!

My mum swears this mighty spice helps to reduce bad cholesterol. Soak one tablespoon of fenugreek seeds overnight in a cup of water and drink the water it in the morning. Sprout the left over seeds and add them to a salad later to avoid any waste. In my opinion, this concoction worked!* Especially, for my dad, who used to have cholesterol issue. My mum made him drink it religiously!

Here is a tasty and easy recipe with fenugreek seeds that has become a staple in my home. Try it out and let me know what you think!

*Disclaimer: Not medical advice—just my personal experience. Please consult a professional before making changes.