Kasuri methi and fenugreek leaves are from the same plant, fenugreek. However, there are differences in how they are used in Indian cooking. Fresh fenugreek leaves are green in colour with a bitter, earthy taste. They are added to dishes like saag and curries while they are cooking to infuse flavour. Kasuri methi refers to fenugreek leaves that have been dried and crumbled into a coarse powder.
This drying process makes the leaves beige and crispy in texture. Kasuri methi is sprinkled over dishes at the end to add a pronounced fenugreek flavour. So, even though both come from fenugreek, fresh leaves are used during cooking, while dried kasuri methi is used as a finishing spice.
Image credit: Freepik
Methi
Methi leaves are packed with healthy vitamins and minerals. As per the National Library of Medicine, they have vitamin K, which helps your blood clot properly and keeps your bones strong. Vitamin A is also found in methi leaves, which is important for good vision and a healthy immune system. Another vitamin in methi is vitamin C, which acts like a super antioxidant and boosts your immune health.
Image credit: Freepik
For minerals, methi leaves provide iron, calcium, magnesium, and potassium. Research by the National Library of Medicine shows that these minerals allow your body to carry oxygen in the blood, build strong bones, and help your muscles work. Methi leaves are also high in fibre, which improves digestion and supports gut health. Additionally, they contain plant nutrients called flavonoids and saponins that reduce inflammation in the body and act as antioxidants. All these vitamins, minerals, and plant nutrients in methi leaves promote overall good health.
Image credit: Freepik
Kasuri Methi
Kasuri methi is made from dried fenugreek leaves that are crushed into small pieces and used to add flavour to various dishes. The drying process concentrates the earthy, bittersweet taste of the fresh leaves. When sprinkled onto curries, dals, vegetable dishes, breads, and more, kasuri methi provides a robust, aromatic flavour that enhances the overall taste.
Image credit: Freepik
The small bits easily dissolve into the food, infusing it with the essence of fenugreek. Unlike fresh leaves, which can be bitter, kasuri methi has a balanced flavour profile that complements both savoury and sweet foods. It is a versatile Indian spice that brings out the best in many recipes. Just a pinch can make an ordinary dish extraordinary.
Also read: Mad Over Methi? Make These Recipes
Difference in Taste
Fresh methi leaves have a milder, greener flavour, whereas kasuri methi has notes of hazelnut and oregano due to the drying process. Both fresh and dried fenugreek add bitter, nutty and savoury flavours to food.
Image credit: Freepik
The choice between fresh methi and kasuri methi depends on the dish being prepared and the intensity of flavour desired. Fresh methi provides a subtle flavour infusion during cooking, while kasuri methi sprinkled on at the end really enhances the fenugreek flavour.
