Common methi and Kasturi methi are both types of fenugreek, but they differ in their flavor profiles and uses.
Common Methi
- Botanical Name: Trigonella foenum-graecum
- Flavor: Strong, slightly bitter, and earthy
- Uses: Commonly used in Indian and Middle Eastern cuisines for curries, stews, and spice blends. Also used in traditional medicine.
Kasturi Methi
- Botanical Name: Trigonella corniculata
- Flavor: Delicate, sweet, and floral
- Uses: Often used in fine dining and for garnishing dishes. Its delicate flavor complements seafood, salads, and desserts.
Key Differences:
- Flavor: Common methi has a strong, bitter flavor, while Kasturi methi has a delicate, sweet, and floral flavor.
- Appearance: Common methi leaves are larger and coarser, while Kasturi methi leaves are smaller and more delicate.
- Uses: Common methi is used in everyday cooking, while Kasturi methi is often used for more refined dishes.
In summary, common methi and Kasturi methi are both types of fenugreek, but they differ in flavor, appearance, and uses. Common methi has a strong, bitter flavor and is used in everyday cooking, while Kasturi methi has a delicate, sweet flavor and is used for more refined dishes.
