Fenugreek (Kasuri or Samudra Methi) Seeds

  Fenugreek is an ingredient in some curries, such as with potatoes in cuisines of the Indian subcontinent to make "aloo methi" ("potato fenugreek") curry. Sprouted seeds and fenugreek greens are used in salads. When harvested as greens, fenugreek is known as samudra methi in Maharashtra, especially in and around Mumbai, where it is often grown in sandy tracts near the sea, hence the name samudra, "ocean" in Sanskrit. Samudra methi is also grown in dry river beds in the Gangetic plains. When sold as a vegetable, the young plants are harvested with their roots still attached and sold in small groupings in the markets and bazaars. In Turkish cuisine, fenugreek seeds are used for making a paste known as çemen. Cumin, black pepper, and other spices are added into it, especially to make pastırma.In Egyptian cuisine, peasants in Upper Egypt add fenugreek seeds and maize to their pita bread to produce aish merahrah, a staple of their diet.Fenugreek is used in Eritrean and Ethiopian cuisine. T