Methi is also known as fenugreek. It is a herbaceous plant whose leaves and seeds have a variety of food-related and medicinal applications. The plant has small, green, triangular leaves and tiny, yellowish-brown seeds. Fenugreek is a Mediterranean native that is widely grown in Asia. It is valued for its unique, slightly bitter flavor and aroma. The leaves are used fresh or dried in cooking, and the seeds are crushed into a spice or used whole in a variety of dishes.

Methi has several health advantages due to its high nutrient content. It also includes high concentrations of iron, magnesium, and calcium in addition to vitamins A, C, and K. Flavonoids and saponins, found in fenugreek seeds, have anti-inflammatory and antioxidant characteristics. Consuming methi lowers blood sugar, improves digestion, and lowers cholesterol—all of which are beneficial to heart health. Fenugreek has also been shown to enhance nursing moms’ appetite and lactation. Fenugreek leaves are frequently used in Indian cooking, especially in meals like methi paratha and dal. The seeds are a common addition to pickles, curries, and spice blends. Sprouting fenugreek is another nutritious way to incorporate it into salads and sandwiches.