Kasuri methi is the dried leaf of the fenugreek plant (Trigonella foenum-graecum). It has a strong, slightly bitter, savoury aroma and is crumbled into curries, sauces, breads and snacks.
Most export demand comes from markets with large South Asian communities and from food makers producing Indian dishes. That includes the Gulf, the UK, North America and parts of Europe and Asia.
Where the name and the crop come from
The name refers to Kasur, a town in the Punjab region now in Pakistan, long known for its fenugreek leaves. In India, Rajasthan is a major source, and Nagaur in particular is known for its dried fenugreek leaf. Fenugreek is a winter crop, so fresh leaf is harvested and dried in the cooler months.
Fenugreek seed, a separate product, is also a major Indian seed spice. Make sure your enquiry says leaf.
Who buys it
- Spice packers selling retail packs to South Asian and mainstream shoppers.
- Restaurants and food service distributors.
- Ready meal, sauce and curry paste manufacturers.
- Seasoning and blend makers.
- Snack makers using it as a flavouring.
Quality points that matter
Cleaned and sortex-cleaned grades are usually offered for export. Our guide to machine-cleaned versus sortex-cleaned explains the difference.
- Colour: green rather than yellow or brown.
- Aroma: strong and characteristic. Weak aroma points to old or badly dried leaf.
- Stems and stalks: kasuri methi often contains stem. Set a maximum.
- Sand and soil: the leaf grows low and can carry soil. Acid insoluble ash is a useful test.
- Foreign matter: other leaves, weeds and stones.
- Microbiology: sun or shade dried leaf can have high counts. Many buyers require testing and sometimes sterilisation.
- Pesticide residues: test against the limits of your market.
Packing and shipping
Kasuri methi is very light and bulky, so a container holds far less weight than for seeds. Ask the supplier for their last actual loading of the same pack. Retail buyers often have it packed in pouches or boxes in India, while bulk buyers take lined bags or cartons. See how much fits in a container.
Seasons and supply
Fresh fenugreek leaf is a winter crop, so most drying happens in the cooler months, roughly from late autumn into early spring. Processors then hold dried stock for the rest of the year. Colour and aroma fade with storage, so leaf bought late in the season may be weaker than early season leaf.
Weather also matters. Rain during drying can lead to yellowing and mould. If you buy regularly, ask about the current crop before booking volumes, and approve each new season's leaf on a fresh sample. Supply and timing vary by year, so confirm them with your supplier.
How we help
We source kasuri methi from processors who clean and pack it themselves, test lots at NABL-accredited labs and check retail or bulk packing before loading. Start with a free sourcing review.