Kasuri Methi leaves are also known as fenugreek leaves. Fenugreek seeds are very commonly used in cooking, but did you know dried fenugreek leaves were an essential part of Indian cuisine as well? Whereas kasuri methi seeds have a slightly pungent and earthy taste, the leaves taste a lot like basil, thyme or sage. The word “kasuri” comes from the place of origin of this plant, the Kasur region of Punjab (now in Punjab). Indus Kasuri Methi leaves are usually crushed in a mortar before being used as an aroma and flavour enhancer. Warming it with oil also releases its flavours.