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Dried fenugreek leaves
The dried leaves that make a curry smell like a restaurant kitchen.
$3–10
Find Pakistani kasuri methi on Amazon ↗If you buy through this link we may earn a small commission. It never changes your price.
The story
Kasuri methi is dried fenugreek leaf, named after the town of Kasur near Lahore, whose fenugreek was prized for its strong aroma.
Crush a pinch between your palms over a curry in its last minutes and the smell changes the whole dish.
In pictures
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History
Fenugreek has been grown and eaten across the region for a very long time. Kasur’s variety became so well known that the name travelled across South Asia. Today much of what is sold abroad under the name is grown elsewhere.
How it’s made
Fenugreek is sown in the cool season.
Leaves are cut while young and fragrant.
Leaves are dried in shade to keep their colour and aroma.
Dried leaves are cleaned and packed.
Kinds
The usual form. Crush before using.
Less common, and loses aroma faster.
In Pakistan
Pakistani cooks finish karahi, daal and tandoori dishes with it, and knead it into naan dough.
Buy it well
Where to buy
We may earn a small commission. Your price is the same.
Find Pakistani kasuri methi on Amazon ↗Typical price: $3–10, before shipping. Read the “Buy it well” checks above before you order, and ask the seller for photos of the exact piece.
Questions
About a teaspoon for a family-sized curry, crushed and added near the end.
No. The seeds are a different spice with a stronger bitterness.
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