Dried Fenugreek Leaves

Fragrant, with an aroma like hay and a flavor that's bitter in a way that becomes addictive. Milder than fenugreek seed, with hints of fennel and celery. Known as kasoori methi in Indian cooking.

Ingredients: Fenugreek leaves.

How to use: Crush them between your palms and add near the end of cooking, which is what wakes up the aroma.

Try it in: butter chicken, dal, curries, naan dough, and potato dishes.