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    You are in: Home / Community Forums / Asian Cooking / Kasoori methi - fenugreek
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    Kasoori methi - fenugreek

    Rinshinomori
    Mon Jul 29, 2013 11:34 pm
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    On my quest for understanding Indian foods more I was given a recommendation by my dental surgeon today to try a little crushed kasoori methi when cooking many Indian foods. He claims this herb really enhances the taste greatly.

    I learned after coming home that kasoori methi is fenugreek and although I have it, well very old stuff maybe 10 years in my spice rack, I never cared too much for the aroma. Now, I want to retry it again. Sometimes it takes several tries for different tastes and aroma to stick. For example, I hated saurerkraut at first but I like it fine now. My husband too.

    This is what kasoori methi or fenugreek looks like:

    Have you used this herb before? Do you like it?
    Leggy Peggy
    Tue Jul 30, 2013 10:20 pm
    Food.com Groupie
    I use fenugreek leaves and seeds, especially the seeds



    Here's a wonderful recipe that calls for the seeds.
    I Love Palak Paneer (Spinach and Cheese Curry).
    Member #610488
    Tue Jul 30, 2013 11:50 pm
    Food.com Groupie
    I haven't used it much. It's not normally available in the stores around where I live so it would require a trip into the City. Never even thought to grow it. Wonder how it would do where I live?
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