Dry Fenugreek (Kasuri Methi) Leaves- Bulk Supplier & Manufacturer

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Dried Kasuri Methi Leaves Powder

• Supplier, Manufacturer, Exporter

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• Kasuri Methi is a powerful condiment that
  occupies an important place in the spice rack in
  any Indian kitchen.
• It is an herb with a strong aroma and distinct
  taste, though bitter yet addictive.
• Known for its wide usage flavouring agent in
  Indian curries, dal and veggies, their
  distinctive flavours fascinate the taste buds.
• That makes Kasuri Methi leaves, one of the most
  popular spices of India.
• Our Dried Kasuri Methi leaves are pure and the
  extra-ordinary taste is superior to the other
  brands Kasuri Methi.

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Manufacturing Process

• Firstly, the fenugreek leaves are cleaned by
  clipping off their stalk and root.
• Sort out the rotten ones. After that, they are
  washed well with water, drain and spread them
  evenly.
• Ensure that the leaves do not overlap with one
  another.
• The Methi leaves are then dried either in
  sunlight or in a forced circulation of solar
  hot-air-dehydrator at anywhere between 40 degrees
  Centigrade to 60 degrees Centigrade.
• Once the kasoori leaves get slightly crisp, they
  are removed off the dehydrator and allowed to
  cool.

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Application

• Dried Kasuri Methi leaves are generally used as a
  condiment for flavouring various Indian curries
  and subzis and enhance their taste.
• It combines well with starchy or root vegetables
  like carrots, yams and potatoes.
• It can be added to whole wheat dough to make
  flavourful roti, paratha and naan.
• A teaspoon of dehydrated Methi leaves, when added
  to Upma and Khichdi will make them flavoursome.
• It can be added to garnish salads, soups, raita,
  dal and gravies etc.

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Usage Direction

• Soak Dry Kasuri Methi leaves in boiling water and
  add to vegetables, dal to enhance their flavour
  and taste. This soft Kasuri Methi can be mixed
  with flour to make tasty parathas, chapati and
  naan.
• Storage Tips
• To retain its freshness, store dried leaves in an
  airtight container away from moisture in a cool
  and dry place. If refrigerated, it can stay fresh
  up to 6 months.

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Recipes

• Dry Dishes- Aloo Methi, Paneer Fry, Kadai Subzi,
  Bhindi Fry, Aloo Jeera, Paneer Tikka, Paneer/
  Vegetable, Khatti Rolls, Skewered Grilled
  Vegetables.
  
  
• Dals and Rotis- Dal Fry, Dal Makhani, Kulchas,
  Methi Parathas, Dal Makhani.
• Gravies- Chole, Rajma masala, Aloo Dum, Palak
  Paneer, Mattar Paneer, Paneer Butter Masala.
  
  
• Rice Dishes- Khichdi, Pulao, Vegetable Rice.