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Home » Ingredients » Ingredient Spotlight: Fenugreek (aka Methi)

Ingredient Spotlight: Fenugreek (aka Methi)

Published: Jan 19, 2020 ~ by Tracey Hatch-Rizzi
Updated: Sep 15, 2022 ~ Leave a Comment

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Dried fenugreek leaves onn a small plate on a wood surface.

There are typically two parts of the fenugreek plant that are used:  the seeds and the leaves.

Fenugreek leaves are commonly used in Indian, Pakistani and Persian cooking.  They are slightly bitter (which tends to decrease with cooking), but have a very earthy flavor, reminiscent of celery and fennel, much like the seeds.  The seeds are definitely stronger, but the leaves still pack a good amount of flavor.  One of the most awesome things about using the leaves, is that they are AIP compliant!  So, you can get the fenugreek flavor without having to use the seed.

While fresh leaves are best, most of us here in the US can only find them dried or powdered.  Personally, I like to buy them dried and then crush them myself in a mortar and pestle (or crushing them in your hands works well, too).

The seeds are a staple in African and Eastern and European cooking.  They have a long history as a digestive aid, appetite suppressant, are used to promote lactation and they are said to have antibacterial and antifungal properties, when used topically.  They’re also a very popular ingredient in spice blends.

The leaves are often sprinkled on dishes just before serving, but also are essential in flavouring sauces (like curries) and soups.  Try adding them to your next bread or roll recipe (phenomenal, but use just a little) and experiment adding some to fatty sauces or condiments (so good with tomato-based or creamy sauces).

Fenugreek leaves are available online.

They pair really well with curry leaves, like in my recipe for Roasted Carrots with Fenugreek.

This post contains affiliate links. As an Instacart and Amazon Associate, I earn from qualifying purchases.

Filed Under: Ingredients

About Tracey Hatch-Rizzi

Tracey Hatch-Rizzi, LAc, MAcOM is a licensed acupuncturist and herbalist with a strong background in science and nutrition. She has followed a ketogenic diet since 2018 and has over 10 years' experience with special diets, including the low-FODMAP diet. Tracey is dedicated to providing delicious, healthy recipes, and educational resources to help others find optimal health through informed diet and lifestyle choices.

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Nice to meet you!

Blog author.

Hey there! I’m Tracey – an acupuncturist, nutrition nerd, cat herder, outdoors enthusiast and lover of comfort food! I enjoy cooking mostly healthy keto, low-carb and low-FODMAP recipes and sharing them (okay, eating them too…)!  When I’m not making a huge mess in the kitchen, I’m exploring and enjoying the beautiful Pacific Northwest.  Learn more…

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