Fenugreek leaves

Fenugreek leaves, also known as methi leaves, are an aromatic ingredient widely used in the traditional cooking of various cultures, especially in the cuisines of South Asia and some Latin American countries. These leaves come from the Trigonella foenum-graecum plant, an annual legume primarily cultivated in India, the Middle East, and the Mediterranean.

In cooking, fenugreek leaves are used both fresh and dried to flavor stews, curries, soups, and artisanal baked goods. Their slightly bitter, nutty aroma adds depth and a characteristic touch to dishes. They are often used chopped or in powder form and pair very well with spices like cumin, coriander, and turmeric.

Among their properties, their richness in fiber, minerals such as iron and magnesium, and a good amount of antioxidants stand out. Furthermore, they are traditionally attributed digestive benefits and blood sugar control properties, making them an ingredient valued not only for their flavor but also for their potential nutritional benefits.

In different regions of Latin America, fenugreek leaves may be known by other names such as hojas de fenogreco, alholva, or simply fenogreco, although the term "alholva" is the most commonly used.