The rhombic yellow to amber colored fenugreek seed, commonly called Methi, is frequently used in the preparation of pickles, curry powders and pastes, and is often encountered in the cuisine of the Indian subcontinent. The young leaves and sprouts of fenugreek are eaten as greens, and the fresh or dried leaves are used to flavor other dishes. The dried leaves (called kasuri methi) have a bitter taste and a strong characteristic smell.

• Botanical Name: Trigonella foenum-graecum 
• Common Name: Fenugreek, Methi

500gm, 1kg, 5kg, 10kg, 25kg, 50kg

In India it is mainly harvested in February – March