Schani Kasthuri Methi is finely dried fenugreek leaves (Trigonella foenum-graecum) prized in Indian cooking for their intense, aromatic, slightly bitter and nutty flavor. Known as kasuri methi, these crumbled leaves add a distinctive savory, almost celery-like fragrance that lifts gravies, dals, breads and marinades, and are commonly used in North Indian, Punjabi and Mughlai preparations to balance rich, creamy sauces and legume dishes. The drying process concentrates the aroma, making a small amount sufficient to impart deep flavor and complexity. Kasthuri methi pairs especially well with tomatoes, yogurt, cream, butter, paneer, potatoes and chickpeas. Naturally containing dietary fiber and small amounts of vitamins and minerals found in fenugreek leaves, it should be stored in an airtight container in a cool, dry place away from direct sunlight to preserve its aroma and quality. People with known legume allergies should use caution, and if you are pregnant, breastfeeding or taking medications and plan to consume fenugreek in medicinal amounts, consult a healthcare professional.

How to use: Crumble a small pinch of Schani Kasthuri Methi between your palms to release its fragrance and add it toward the end of cooking to retain the aroma; a little goes a long way, so typically one to two teaspoons is enough for a medium-sized curry or dal. You can knead it into dough for parathas, stir it into marinades and spice rubs, sprinkle it over finished dishes, or briefly steep it in hot water for a mild infusion. Keep the container tightly closed after use to maintain freshness.