The rhombic yellow to amber-colored fenugreek seed, commonly called Methi, is frequently used in the preparation of pickles, curry powders, and pastes, and is often encountered in the cuisine of the Indian subcontinent. The young leaves and sprouts of fenugreek are eaten as greens, and the fresh or dried leaves are used to flavor other dishes. The dried leaves (called Kasuri methi) have a bitter taste and a strong characteristic smell.
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Fenugreek Seeds
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The rhombic yellow to amber-colored fenugreek seed, commonly called Methi, is frequently used in the preparation of pickles, curry powders, and pastes, and is often encountered in the cuisine of the Indian subcontinent. The young leaves and sprouts of fenugreek are eaten as greens, and the fresh or dried leaves are used to flavor other dishes. The dried leaves (called Kasuri methi) have a bitter taste and a strong characteristic smell.
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Whole spices
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| Types | Mochine Clean/ Machine Clean Sortex |
|---|---|
| Admixture ( Max) | 1 to 2% |
| Purity (% Min) | 98% to 99% |
| Moisture (Max) | 5 to 7% |
| Foreign Matter Max | 0.50% |
| Total Ash (% Max) | 10 to 12 |
| Colour | Coromal to Light Yellowish Brown |
| Odour | Celery to Bitter |
| Quality | FAQ. Machine Clean, Sorted |
| Origin | India |
| Pocking | As per Client's Requirements |
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