Fenugreek

Fenugreek (methi) is a versatile herb and spice with a maple-like bitterness and subtle sweetness. The leaves (fresh or dried) add flavor to curries, stews, and breads, while the small, hard seeds are used whole or ground in spice blends like garam masala and panch phoron.

Toast seeds briefly to reduce bitterness and enhance nutty flavors. Bloom ground fenugreek in hot oil before adding other ingredients. For leaves, add fresh ones toward the end of cooking and dried ones earlier.

Store seeds in an airtight container for up to a year. Dried leaves keep for 6 months if protected from light.

Common in Indian, Middle Eastern, and Ethiopian cuisines, fenugreek pairs well with potatoes, lentils, and lamb. Start with small amounts as its flavor can be overwhelming.