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Kasuri Methi

Also Known As : Holba, Venthaya keerai, Menthi koora, Qasoori methi, Dried fenugreek leaves
Technical Name : Foenum graecum


Taste Profile

Kasuri methi has a strong musky aroma with a mild bitter and earthy taste.

Usage Tips

  1. Kasuri methi pairs well with meat and lentil dishes.
  2. The leaves should be crumbled before adding them to curries, dals or stir-fries.
  3. Store them in a tight lid container, away from moisture and heat.

Common names and forms

  1. Dehydrated Fenugreek
  2. Dehydrated Fenugreek Leaves
  3. Dehydrated Herb (Fenugreek)
  4. Dehydrated Kasuri Methi Leaves
  5. Dried Fenugreek Leaves
  6. Dried fenugreek leaves (methi)
  7. Dry Fenugreek Leaf
  8. Dry Fenugreek Leaves
  9. Dry Fenugreek Leaves Powder
  10. Dry Kasoori Methi
  11. Dry Kasuri Methi Leaves
  12. Fenugreek Flakes
  13. Fenugreek Leaf Powder
  14. Fenugreek Powder (Methi)
  15. Hygienically Dehydrated Fenugreek
  16. Hygienically Dehydrated Fenugreek Leaves
  17. Kasoori Methi Powder
  18. kasturi methi crushed
  19. Kasturi Methi Powder
  20. Kasuri Methi Crushed
  21. Kasuri Methi Leaves
  22. Methi
  23. Methi Powder
  24. Methi Powder (Trigonella Foenum Graecum) (Seed)
  25. Original Kasthuri


Kasuri Methi is the term which refers to dried leaves of the fenugreek plant. It is used as a spice for its strong aroma and unique flavour. Its origin lies in the Kasoor region of India. Kasuri methi is most widely used in India and its various regional cuisines.

Health benefits

  • Kasuri methi contains fibre and few nutrients like protein, iron and calcium which are helpful for the proper functioning of the body.(1)​

Selection Guide

  When buying Kasuri methi choose a reputed brand to ensure purity, also check that it is well-sealed and within the date of expiry. It is best to buy in small quantities, as the aroma gets lost after a period of time.

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