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The rhombic yellow to amber coloured fenugreek seed, also known as Methi, is extensively used in the creation of pickles, curry powders, and pastes, and is commonly found in Indian cuisine. Fenugreek’s young leaves and sprouts are consumed as greens, while the fresh or dried leaves are used to season various foods. The dried leaves (known as kasuri methi) have a bitter taste and a distinct aroma.
