Fenugreek seeds, Moisture : 7% Max

Fenugreek seeds are known by several names, including methi and kasuri methi. They are typically long, hard, and brownish-yellow, although the color can vary. The seeds are small, hard, yellowish-brown, and angular in shape. Fenugreek seeds are commonly used in Indian cuisine for preparing pickles, curry powder, pastes, and other dishes. The young leaves and sprouts of fenugreek are eaten fresh, while the green or dried leaves are used for flavoring. Fenugreek seeds belong to the family Fabaceae and are botanically known as Trigonella foenum graecum. They are native to southeastern Europe and western Asia, but they are also cultivated in India.
Fenugreek seeds are often used for tempering in some Indian cuisines, and they can be ground into a fine powder to make curry masala or used in making pickles. They are frequently added to sambhar masala to enhance flavor.
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However, fenugreek seeds were used for medicinal purposes long before they were used as a condiment. They are rich in vitamin C and have a high protein content. They can help reduce cholesterol by preventing the stiffening of arteries and aid in weight loss. They also function as a preventive medicine for diabetes and can help control blood sugar levels. Fenugreek seeds have been used in traditional Chinese medicine and Ayurveda for their many medicinal properties.