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

Get our bulk pricing for Dried Kasuri Methi Leaves. Our Kasuri Methi Powder and Leaves has a strong aroma and distinct flavour that gives fresh-tasting food. Enquire Now!

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

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  1. Dried KasuriMethi Leaves & Powder Supplier, Manufacturer, Exporter

  2. KasuriMethi 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 KasuriMethi leaves, one of the most popular spices of India. • Our Dried KasuriMethi leaves are pure and the extra-ordinary taste is superior to the other brands KasuriMethi.

  3. 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.

  4. Application: • Dried KasuriMethi 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.

  5. Usage Direction: • Soak Dry KasuriMethi leaves in boiling water and add to vegetables, dal to enhance their flavour and taste. This soft KasuriMethi can be mixed with flour to make tasty paratha’s, 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.

  6. Recipes: • Dry Dishes- AlooMethi, Paneer Fry, KadaiSubzi, Bhindi Fry, AlooJeera, PaneerTikka, Paneer/ Vegetable, Khatti Rolls, Skewered Grilled Vegetables. • Dals and Rotis-Dal Fry, DalMakhani, Kulchas, MethiParathas, DalMakhani. • Gravies-Chole, Rajmamasala, Aloo Dum, PalakPaneer, MattarPaneer, Paneer Butter Masala. • Rice Dishes-Khichdi, Pulao, Vegetable Rice.

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