FENUGREEK Methi

Fenugreek

Both the leaves and the seeds are used in Indian cooking. They have different flavors and aroma, hence are not interchangeable. The tiny, brown, bitter-tasting seeds, when roasted or fried, impart a maple syrup-like aroma. Seeds and leaves, either fresh or dried, are used in stews, soups, vegetables, sauces and chutney.

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