Fresh Methi (Fresh Bockshorn Leaves / Methi-Bund / Fenugreek Leaves)

Fresh methi from Transfood (botanically Trigonella foenum-graecum) is one of the most distinctive and aromatic leafy vegetables in Indian cuisine. The small, sticky leafy green leaves sit on delicate stems. As imported as a fresh harvest express aircraft, the herb flows an intensely spicy, slightly nuty and subtly bitter scent that gives Indian dishes their distinctive, authentic taste depth.

The Aroma of India: Gives curries and breads the typical, deep “restaurant taste” that can’t be copied with ordinary herbs.Ayurvedic power package: Traditionally appreciated in Ayurveda to support digestion, regulate blood sugar levels and for its heating properties.Fresh aircraft: Fast transport via air freight guarantees sparkling, juicy-green leaves without any spots or loss of flavor.

Nutritional values (per 100 g)Fuel value: approximately 49 kcal / 205 kJFat: approximately 0.9 g of which saturated fatty acids: approximately 0.1 g Carbohydrates: approximately 6.0 g of which sugar: approximately 0.8 gFat: approximately 4.2 gProtein: approximately 4.4 g (an exceptionally high protein content for a leafy vegetable)Salt: approximately 0.05 gVital substances: Extremely rich in iron, calcium, vitamin C, vitamin A and valuable phytonutrients.

Refrigeration: Keep it in the vegetable compartment of the refrigerator. Methi leaves are very sensitive to moisture stagnation.Protection: Unwashed loosely wrap the container in kitchen paper or a paper bag. Moisture on the leaves quickly leads to rot or yellow spots in the refrigerator.Consumption: Process as a highly sensitive fresh herb quickly within 2 to 4 days.

Methi Thepla / Paratha: The absolute Indian (especially Gujaratic) classic – the leaves are fine-cut and directly incorporated into the paste for traditional flat bread.Aloo Methi: An extremely popular, dry Indian paddle dish where the spicy leaves are baked along with potato cubes, ginger and chili.Methi Chaman / Malai Matar Methi: fine, creamy North Indian curries where Methi is sweetened with Paneer cheese or peanuts in a rich cashew-frame sauce.Tips for preparation: The delicate leaves and thin upper stems are weakened and thoroughly washed. Since Methi has a fine, edle bitternote, many Indian chefs sweeten the leaves before and slightly cut off the juice after 10 minutes to gentle for the

100% fresh broccoli leaves.

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