Fenugreek is native to the Mediterranean region and the Indian subcontinent. It has been cultivated in these regions for thousands of years and is deeply ingrained in their culinary traditions. Fenugreek leaves can be used both fresh and dried.
- Fresh Fenugreek Leaves: These are often used in Indian cuisine, particularly in curries and stir-fries. They have a slightly bitter taste and a distinctive aroma.
- Dried Fenugreek Leaves: Also known as kasuri methi, dried fenugreek leaves are a popular ingredient in Indian cooking. They have a stronger, more concentrated flavor than fresh leaves and are often used to add depth and complexity to dishes.
When using dried fenugreek leaves, it’s important to crumble them before adding them to your dish to release their flavor.
Gemini AI, a digital mind and language model, offered this explanation.
