Dry Fenugreek Leaves (Kasuri Methi)


Dry Fenugreek Leaves (Kasuri Methi)


    • Dried fenugreek leaves, aka Kasuri Methi, is obtained from drying leaves obtained from the fenugreek plant belonging to the legume family.
    • Kasuri Methi is famed for possessing a powerful aroma and a bitter taste.
    • Methi and Kasuri Methi have a few small differences in nutritional value. Because of it having underwent a drying process, Kasuri Methi has 83-85% less Vitamin C compared to Methi.
    • Another main difference between Methi and Kasuri Methi is in the aroma and taste. Kasuri Methi contains a stronger aroma and taste. Most people prefer it in cooking, as well. Moreover, one can store Kasuri Methi for a long time. On the other hand, fresh Methi gets spoiled quickly.
    • Kasuri Methi is widely grown in the Kasur region of Punjab, hence its name.

    Production and cultivation

    • India is the largest producer of Kasuri Methi in the World. D
    • Rajasthan, Madhya Pradesh, Gujarat, Haryana, West Bengal, and Uttaranchal are the major fenugreek producing states of India. Rajasthan has the most area and production dedicated to growing fenugreek, accounting for more than 37% and 33% of India's total area and production, respectively.
    • The productivity level of the fenugreek crop in the country is 1566 kg/ha (2019-20).
    • Fenugreek leaves of two types are extensively cultivated in India: the commonly used, larger variety, has dark green, oval-shaped, and mildly bitter leaves, whereas the smaller variety has white roots and small green leaves, which is more prevalent in South India and known as menthya, vendhaya keerai, etc.

    Processing of Fenugreek Leaves


    Fresh fenugreek leaves are first blanched in water at 80°C. Steam and water is then added with three chemicals: potassium metabisulphite (0.5%), magnesium oxide (0.1%) and sodium bicarbonate(0.1%), to inactivate enzymes such as lipoxygenases (LO), peroxidases (PO), and polyphenol oxidases (PPO). These enzymes cause degradation in colour, flavour, texture, and nutritional value. It also kills vegetative microbial cells and decreases any pesticide residue.The blanched fenugreek is cooled and usually packaged before freezing. However, individual quick freezing of unpackaged fenugreek can also be done followed by packaging.


    The fenugreek is trimmed and sorted carefully to remove roots, older, yellowed or decayed leaves before washing. 

    The leaves are dried at 80°C until the moisture content drops to below 6.5%.

    There are two common ways of drying fenugreek:

    CABINET DRYING - At 40 °C and 50 °C respectively, at 1.1 m/s air velocity in a cabinet dryer for 6hr OR at 60°C for 4hrs.

    SUN DRYING - It will take 2-3 days of strong sunlight to dry the leaves 

    Other names of Dry Fenugreek Leaves

    • Botanical Name: Trigonella Foenum-graecum
    • Tamil Name: Ularnta ventayam ilaikaḷ (உலர்ந்த வெந்தயம் இலைகள்)
    • English Name: Dried Fenugreek Leaves
    • Malayalam Name: Uluva ila
    • Hindi Name: Kasuri Methi, Kasoori Methi
    • Telugu Name: Mentikoora
    • Kannada Name: Menthya Soppu
    • Bengali Name: Methi Pata
    • Marathi Name: Vāḷalēlyā mēthīcī pānē (वाळलेल्या मेथीची पाने)
    • Marathi Name: Giloya
    • Gujarati Name: Sūkā mēthī nā pāna (સૂકા મેથી ના પાન)

    Properties of Dry Fenugreek Leaves

    • Kasuri Methi has some medicinal properties, such as:
    • High antioxidant properties
    • Anti-diabetic effects 
    • Reduces cholesterol levels
    • Anti-fungal properties
    • Anti-carcinogenic compounds 
    • Anti-bacterial properties

    Health benefits

    • Weight Loss
    • High in Antioxidants
    • Prevents Gastric Disorders
    • Helps Control Cholesterol 
    • Beneficial for Diabetes
    • Prevents Clotting Disorders
    • Skin and Hair Health
    • Anti-Cancer Properties
    • Improves Kidney Function
    • Protects Liver
    • Anti-microbial Activity
    • Bone Health
    • Ensures Female Reproductive health
    • Improves Male Fertility
    • Supports Lactation

    Side effects of Dry Fenugreek Leaves

    • Allergy - Fenugreek may trigger an allergic reaction in some sporadic cases.
    • Inflammatory Bowel Disease - When taken in excess, it may cause symptoms including abdominal pain, cramps, diarrhea, headache, dizziness, etc.
    • Pregnancy - Fenugreek leaves cause pre-term childbirth or miscarriage. Therefore, it is advisable to consult a physician before including fenugreek leaves.
    • Diabetes - Fenugreek reduces blood sugar levels. However, if you are on any diabetes medication, it may cause fluctuations in your blood glucose levels. Therefore, consult your doctor before including fenugreek in your diet.

    Nutrional value (100g) (3.5 oz)

    • Energy 1,352 KJ (323 kcal) 
    • Carbohydrates 58 g 
    • Dietary fibre 25 g 
    • Fat 6.4 g
    • Protein 23 g 
    • Vitamin Quantity - Thiamine (B1) (0.322 mg) 28%, Riboflavin (B2) (0.366 mg) 31%, Niacin (B3) (1.64 mg) 11%, Vitamin B6 (0.6 mg) 46%, Vitamin C (3 mg) 4%
    • Chlorophyll (0.70 mg/100g) 
    • Ascorbic acid (0.54 mg/100g)
    • Calcium (360 mg/100g), 
    • Iron (17.2 mg/100g)

    Green leafy vegetables conform to the following analytical standards


    • Moisture content (on dry basis) m/m
    • Sulphur Dioxide
    • Peroxidase test
    • Ash insoluble in dilute HCI
    • Lead content (metel content )

    FSSAI Standard

    • Not more than 7.0 percent
    • Not more than 2000 ppm
    • Should be negative
    • Not more than 0.5 percent 
    • Not more than 5.00 Parts per Million (mg/kg or mg/L)

    Storage condition

    • Use an air-tight container to store dried fenugreek leaves.
    • Keep the container in a cool and dry place.
    • Keep it away from moisture.
    • Keep it away from UV rays and direct sunlight.
    • Store in a refrigerator for extended shelf life.

    Garni Kasuri Methi

    Available in 25g, 50g ,100g and 500g Packaging


     By Dhwani Verma