Fenugreek Leaves

MOQ15-500 Kg
PP Bag/Boxupto 15 kg Net Wt.
Jute Bag/Box40-50 KG Net Wt.
Delivery Time3 to 4 days
Supply AbilityIn tons per day
QualityA+ Best in Industry
Nearest PortJNPT, Mundra
Export Load20 FCL, 40FCL , Partload

Fenugreek leaves

Dried Fenugreek Leaves , all the more ordinarily known as Kasoori Methi, are one of the most well known leaf flavors in India. The utilization of Dried Fenugreek Leaves in different culinary applications upgrades the kind of nourishment. The organization fabricates and forms Dried Fenugreek Leaves utilizing quality guaranteed techniques and assets.

It is an antiquated zest which is utilized for seasoning different dishes. These leaves are severe in taste, when added to any formula it will definitely titillate your taste bud. Notwithstanding taste, it has various healthy benefits too. Fenugreek leaves is a characteristic herb which functions as a healthful enhancement. The motivation behind why this herb is utilized by different herb darlings since ages is on the grounds that it is viable in doing combating ailments and furthermore has various medical advantages.

This current herb’s name “Fenugreek” is gotten from the Latin language, which signifies ‘Greek roughage’. Other than dried leaves, fenugreek seeds and green leaves are additionally for cooking different dishes.

The leaves have a hearty, green and marginally sweet fragrance and are a touch unpleasant to the taste, which is escalated after drying. At the point when cooked, the sharpness turns out to be more subtle and mixes in with everything else.

Methi Leaves (Fenugreek Leaves/Shanbalileh), a Persian and Indian Herb

Methi leaves or Fenugreek leaves are a fundamental fixing in Persian just as Indian and Pakistani cooking. New leaves are constantly ideal in the previous, while in the last 2, the dried adaptation is utilized as frequently, and is known as kasuri methi.

The leaves have a gritty, verdant and somewhat sweet smell and are a touch severe to the taste, which is increased after drying. At the point when cooked, the sharpness turns out to be more subtle and mixes in with everything else.

In South Asian cooking, the leaves, both new and dried, are utilized to season curries, dals, rotis and all kind of veggie lover dishes. The new leaves, known as Shanbalileh in Farsi (Persian language), are likewise a fundamental fixing in Persian cooking, and we use them to season stews, make soups and servings of mixed greens.

You will likewise discover fenugreek leaves utilized in different cooking styles like Egyptian, Turkish and East African.


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