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With a flavor falling between fennel and celery, fenugreek leaves add a complex bittersweet accent to all manner of Indian dishes. The dried leaves are milder than the seeds of the plant, with a deep and slightly sweet aroma that some compare to maple. Its subtle pleasant bitterness will deepen the savory flavors in a dish, and the herb pairs well with assertive spices, like those in curries. Sandeep and Nalini Agarwal's family-owned company Pure Indian Foods company uses only the best ingredients from small farms in the United States and India. Their products add a nuanced complexity and authenticity to dishes that commercial brands simply can't replicate, and the company is our most-trusted source of high-quality, boldly flavored Indian pantry staples.
Add Pure Indian Foods' Fenugreek Leaves to virtually any curry dish for added dimension, such as our Potato and Green Pea Curry (Aloo Matar) or Potato and Tomato Curry (Aloo Tamatar Sabzi), both of which are inspired by a trip to Mumbai. Fenugreek leaves are also widely used in Persian cooking; try crumbling and mixing into our Baked Persian Herb Omelet (Kuku Sabzi). Or experiment on your own. We like them in lentil soups or crumbled into roasted potatoes or roasted fennel slabs, which pair well with fish, pork or chicken.
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