Are you someone who loves the addition of methi in their daily meals for that unique punch of taste and flavour, then you need to read on! Well, most people find it confusing, when it comes to understanding the difference between Kasuri methi and methi. Here’s all you need to know about the two.
What is Methi?
Fenugreek leaves also known as Methi has been extensively used for culinary and medicinal purposes since ages. The biological name of fenugreek is Trigonella foenum-graecum, which is cultivated in various parts of the world for its aromatic seeds and flavorful leaves.
What is Kasuri Methi?
Kasuri Methi is a dried herb made from fenugreek leaves. Kasuri methi originates from the Indian subcontinent, particularly from the region of Kasur, which is now in Pakistan. The name Kasuri is derived from the town of Kasur. However, it is widely used in Indian cuisine and has become an integral part of many Indian dishes. Kasuri methi is a plant from the Fabaceae family.
Differences with Fenugreek leaves
Kasuri methi is made by drying fenugreek leaves, while fenugreek leaves are fresh leaves harvested from the fenugreek plant.
Flavor and Aroma: Kasuri methi has a more concentrated flavor and aroma compared to fresh fenugreek leaves. It has a slightly bitter taste with strong aromatic notes, often described as earthy, slightly sweet, and pungent. Fresh fenugreek leaves have a milder flavor with a hint of bitterness and a slightly sweet taste.
Usage: Kasuri methi is commonly used as a spice and flavoring agent in Indian cooking, particularly in dishes like curries, dals (lentil dishes), and parathas (Indian flatbread). It is typically added towards the end of cooking to enhance the flavor of the dish. Fresh fenugreek leaves are also used in Indian cuisine but are more versatile and can be used in salads, soups, stews, and as a garnish.
Shelf Life: Kasuri methi has a longer shelf life compared to fresh fenugreek leaves since it is dried. It can be stored in an airtight container in a cool, dark place for several months. Fresh fenugreek leaves need to be used within a few days of purchase or can be stored in the refrigerator for a short period.
In a nutshell, both kasuri methi and fenugreek leaves come from the same plant, they have distinct characteristics and are used differently in culinary purposes.