Methi seeds are the small, golden fenugreek seeds used across Indian and wider South Asian cooking. This case is 20 x 100g, which means twenty individual 100g packs. That smaller pack suits both a home spice drawer and a busy kitchen that wants to open a fresh 100g at a time rather than one large tub. The seeds have a warm, maple like aroma and a gentle bitterness that mellows as they cook.
Serving and uses: warm the seeds briefly in hot oil at the start of a tarka, taking care not to let them darken too much or the bitterness sharpens. Add them to pickle spice blends, toast and grind into masalas, or soak overnight and sprout for salads. A small pinch goes a long way, so use them sparingly.
keep in a cool, dry cupboard in a sealed pack or airtight jar, away from steam and direct sunlight.
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