Fenugreek is native to South Asia and Southeastern Europe but is now cultivated elsewhere, including North and East Africa, China, Greece and Ukraine. Fenugreek is a lesser known spice from the pea family and has many culinary uses.
These leaves have a much milder flavor than the seeds, tasting somewhat like a blend of fennel and celery. Fenugreek leaves are an important spice in Indian cuisine and can be found in yeast bread called methi naan. Iran traditionally uses the leaves in a thick sauce called ghorme sabzi made from fresh or dried vegetables. Try mashing the leaves and sprinkling them over curries and dry vegetable dishes just before serving for an unforgettable flavor.
These leaves taste similar to a blend of fennel and celery and are milder in flavor than fenugreek seeds.
Mash the leaves and sprinkle over curries and vegetable dishes just before serving. Flavor sauces, gravies , and stews.
For 4-5 T of mix: Grind 2 t fenugreek leaves into a powder and mix with 1 T paprika, 2 t ground coriander and cumin, 1 1/2 t ground garam masala and ginger, 3/4 t dried garlic, and 1/2 t turmeric and cayenne (optional)