TRS Methi Seeds are whole fenugreek seeds (Trigonella foenum-graecum), small, hard and yellowish-brown with a warm, slightly bitter and nutty aroma. Widely used across Indian, Middle Eastern and North African cooking, these seeds add depth and a distinctive flavour to curries, dals, vegetable dishes, pickles, breads and spice blends. They can be used whole for tempering (tadka) to release their aroma in hot oil, or dry-roasted and ground into a powder to be mixed into spice mixes and marinades. Methi seeds are also used for sprouting or soaked prior to cooking to soften their texture. As a culinary ingredient they contribute dietary fiber, plant protein and trace minerals, and are valued for their ability to enhance savory dishes with a warm, aromatic bitterness.

How to use: For whole-seed flavour, add a small pinch of seeds to hot oil at the start of cooking and allow them to sizzle briefly to release their aroma, or dry-roast for a few minutes until fragrant to reduce bitterness before grinding. If using ground methi, add sparingly towards the middle of cooking to blend with other spices. To soften the seeds for dals or salads, soak them in water for 30 minutes to overnight depending on the recipe, or sprout them after an overnight soak for use in salads and garnishes. Store in an airtight container in a cool, dry place away from direct sunlight to preserve flavour.