What is methi called in USA? The definitive guide to fenugreek

January 3, 2026 •

2 min read

Methi is known as fenugreek in English, and you'll find this versatile ingredient readily available under that name in the USA. This powerful herb, which has been used for centuries, offers a distinctive maple-like aroma and a slightly bitter, nutty flavor that is essential in many Indian and Middle Eastern dishes.

Quick Summary

Methi is known as fenugreek in the United States, and it is a common spice and herb used in various cuisines. It comes in seed, fresh leaf, and dried leaf form, each with a unique culinary application and flavor profile.

Key Points

Fenugreek is the English name for methi: In the USA, methi is known as fenugreek.
Methi comes in three forms: You can find fenugreek as seeds (methi dana), fresh leaves (methi patta), and dried leaves (kasuri methi).
Different forms have different uses: Seeds are used for tempering and spice blends, fresh leaves are used as a vegetable, and dried leaves are used as a finishing herb.
Fenugreek has a unique maple-like aroma: The compound sotolone gives fenugreek its distinct smell, which can become more caramel-like when cooked.
It is widely available in the USA: Fenugreek products can be found in Indian grocery stores, some mainstream supermarkets, and online retailers.
Cooking reduces bitterness: Toasting or cooking fenugreek helps mellow its inherent bitterness, revealing a complex, deep flavor.

Methi and Fenugreek: Understanding the Terminology

The most common name for methi in the USA is fenugreek. This plant, scientifically known as Trigonella foenum-graecum, is native to the Mediterranean and Western Asia and is widely grown, with India being the largest producer. 'Methi' is the Hindi and Urdu term, while 'fenugreek' is the English name used globally. In the US, you will find products labeled as 'fenugreek seeds', 'fresh fenugreek leaves', or 'kasuri methi' (dried leaves).

The Different Forms of Fenugreek and Their Uses

Fenugreek is a versatile ingredient with seeds, fresh leaves, and dried leaves offering distinct culinary uses.

Fenugreek Seeds (Methi Dana): These small seeds are aromatic and have a nutty, slightly bitter taste that can be reduced by roasting. They are used whole in tempering or ground for spice blends like garam masala.
Fresh Fenugreek Leaves (Methi Patta): Used as a leafy vegetable with a herbaceous, sweet, and bitter flavor. They are featured in dishes like Aloo Methi.
Dried Fenugreek Leaves (Kasuri Methi): A potent, aromatic herb used as a finishing spice. Crushing the leaves releases a concentrated, sweet-bitter flavor that enhances curries and sauces.

Where to Buy Fenugreek in the USA

Fenugreek is readily available in the USA. Indian grocery stores are the best place to find all forms. Larger supermarkets may carry seeds in the spice aisle or fresh/frozen leaves. Online retailers also offer a wide selection.

Comparing Different Forms of Fenugreek


Feature	Fenugreek Seeds (Methi Dana)	Fresh Fenugreek Leaves (Methi Patta)	Dried Fenugreek Leaves (Kasuri Methi)
Appearance	Small, hard, yellowish-brown seeds	Green, clover-like leaflets	Dried, green, crumpled leaves
Flavor Profile	Nutty, slightly bitter; develops maple-like aroma when toasted	Herbaceous, slightly sweet and bitter	Concentrated, pungent, sweet-bitter flavor
Common Use	Tempering, spice blends, pickles	Vegetable dishes, flatbreads (parathas), curries	Finishing spice for curries, stews, sauces
Potency	Strong, but bitterness is reduced by cooking	Mildest of the three forms	Most potent and aromatic
Availability	Widely available in most grocery and Indian stores	Seasonal and more common in Indian stores	Widely available in Indian stores and online

The Culinary Magic of Fenugreek

Fenugreek is a key ingredient in many dishes. Its distinctive flavor is essential in recipes like Aloo Methi, Methi Matar Malai, and Methi Paratha. It is also used in Butter Chicken, pickles, and the spice blend Panch Phoran.

Understanding Fenugreek’s Flavor and Bitterness

Fenugreek's unique taste comes from sotolone, which provides its maple-syrup-like smell and a slightly bitter note. This bitterness softens during cooking, adding complex depth. Using small amounts and techniques like toasting seeds or adding acid can balance the flavor.

Conclusion

If you're searching for methi in the USA, look for fenugreek. This versatile plant is available as seeds, fresh leaves, and dried leaves, each contributing a unique flavor profile to various dishes. Understanding its different forms and applications will help you utilize this valuable ingredient in your cooking. For more information, you can consult resources like the National Center for Complementary and Integrative Health.

Frequently Asked Questions

There is no difference; 'methi' is the Hindi and Urdu name for the plant, while 'fenugreek' is its English name. They both refer to the same plant, Trigonella foenum-graecum.

You can purchase fenugreek seeds, fresh leaves, and dried leaves at Indian grocery stores, international supermarkets, and through various online retailers. Some larger American supermarkets also carry it.

No, they are different parts of the same plant with distinct flavors and culinary uses. The seeds are potent and slightly bitter, while the leaves are herbaceous.

Kasuri methi, or dried fenugreek leaves, are best used as a finishing herb. Crush a small amount between your palms to release its aroma and sprinkle it into curries, sauces, or lentil dishes just before serving.

Fenugreek has a distinctive, maple-like aroma and a slightly bitter, nutty flavor. When cooked, the bitterness mellows, and the flavor deepens, becoming more complex.

While fenugreek has a unique flavor, the best substitute is another form of the plant (e.g., using dried leaves instead of fresh). In a pinch, for the maple aroma, a tiny dash of maple syrup can be used, but it will not replicate the flavor.

Yes, fenugreek can be grown in the USA. It thrives in warm climates and requires 4-5 hours of direct sunlight daily. It can be grown in containers or gardens, and you can harvest leaves in a few weeks and seeds in a few months.