The dried leaves of the Fenugreek plant have a strong smell and a bitter taste. The bitter taste is something you might have to get used to for a flavoring in foods.

Dried Fenugreek Leaves can be used to flavor many dishes. Here are a few ideas to get you started on dinner for tonight.

• Sprinkle over Meats
• Flavor Vegetables
• Flavor Chicken
• Curries
• Fish
• Potatoes
• Egyptian Bread
• Teas
• Seafood
• Eggs
• Chilies
 

Dried Fenugreek Leaves are crushed to make a powder for flavoring many different dishes. Dried Fenugreek Leaves can have a bitter taste and it takes some getting used to, so make sure when flavoring your dishes, you do not add too much. You can enjoy trying all kinds of delectable Indian dishes using dried Fenugreek.

Dry fenugreek leaves are also known as Kasoori Methi. Fenugreek leaves are hygenic, flavorful & tasty. Mash these leaves and sprinkle over curries and non juicy vegetable dishes before serving, and enjoy the wonderful flavor. Kasoori methi can be added to dough for making Indian breads (paratha & naan).

Fenugreek is used both as an herb (the leaves) and as a spice (the seed). The yellow colored fenugreek seed, commonly called methi, is frequently used in the preparation of pickles and curry powders. The young leaves and sprouts of fenugreek are eaten as greens. Fresh or dried leaves are used to flavor dishes. Fenugreek is mainly used as digestive aid. It is ideal for treating sinus, lung congestion, reduces inflammation and fights infection.

Fenugreek resembles a bean plant and is found in the Mediterranean and North Africa. Fenugreek name was derived from the Latin word Greek hay which meant fodder. India has an abundance of fenugreek and dried fenugreek leaves when supplemented to food gives good aroma. Fenugreek leaves taste bitter but is pungent with pleasant flavor. Fenugreek leaves can be used in both the ways, fresh or dried. Dried leaves are herbs that tastes bitter than the fresh leaves.

Fenugreek leaves are the best cattle fodder. Fenugreek leaves possess exceptional medicinal values. Fenugreek is given to reduce high fever as it has a cool soothing effect. Fenugreek eradicates stomach disorders like indigestion or stomach upset. People suffering with sever ulcer or arthritis are specially advised to eat more of fenugreek leaves as it marks its place slowly relieving them of their pain. A vegetable sauce of Iran called Ghormeh sabzi is prepared using fenugreek leaves in combination with dried lime. Iranians supplement fenugreek leaves to rice dishes, stews and soups. Dried fenugreek leaves supplemented with potato curry enhances the flavor of curry thus bringing complements. Another species of fenugreek, the blue fenugreek leaves are relatively used extensively in Central Europe for its pleasant flavor. Blue fenugreek works great with cottage cheese spreads.