Methi is normally used as a spice and its leaves are extensively used in a mixture of culinary preparations.
These are cuboid-shaped, small, hard, dirty yellow colored, perfumed, strong flavored seeds of the fenugreek plant.
One of the healthiest seeds used in cooking and also for its medicinal properties, slightly bitter in taste, is known to have an array of health benefits.
Fenugreek leaves or methi leaves, the wonder herb, being rich in vitamins minerals, iron, calcium and proteins increases its culinary value while fenugreek seeds.
Commonly known as methi in Hindi and vendhayam in Tamil, it is a popular ingredient in many North and South Indian dishes and home remedies.
Fenugreek seeds and leaves are strongly aromatic and flavorful. The seeds are bitter in taste, but lose their bitterness if lightly roasted. They are rich in vitamins such as thiamin, folic acid, riboflavin, niacin, vitamins A, B6, and C, and are a rich storehouse of many minerals such as copper, potassium, calcium, iron, selenium, zinc, manganese, and magnesium. Fenugreek leaves are a rich source of vitamin K as well.