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2. Fenugreek - Wikipedia

   en.wikipedia.org/wiki/Fenugreek

   In Armenian cuisine, fenugreek seed powder is used to make a paste that is an important ingredient to cover dried and cured beef to make basturma. [16] In Iranian cuisine, fenugreek leaves are called shambalileh. They are one of several greens incorporated into the herb stew ghormeh sabzi, the herb frittata kuku sabzi, and a soup known as eshkeneh

3. List of Indian spices - Wikipedia

   en.wikipedia.org/wiki/List_of_Indian_spices

   This is a Bengali spice mix that combines fennel seeds, cumin seeds, fenugreek seeds, mustard seeds and nigella seeds. Used as tempering spices. Pomegranate seed Dried and ground in the Middle East. (Hindi: Anardana अनारदाना) Poppy seed: Very popular in West Bengal known posto, with no of Bengali cuisine, most popular Allu Posto

4. Fenugreek production in India - Wikipedia

   en.wikipedia.org/wiki/Fenugreek_production_in_India

   Fenugreek is an annual herb growing to a height of up to 60 cm (20 in). The leaves are pale green and consist of three leaflets with toothed margins. The whitish flowers are produced singly or in pairs in April and May. They are followed by bean-like pods 10 to 15 cm (4 to 6 in) long containing up to twenty small, grooved, yellowish-brown seeds.

5. Trigonella caerulea - Wikipedia

   en.wikipedia.org/wiki/Trigonella_caerulea

   Trigonella caerulea (blue fenugreek, [2] [3] blue melilot, Georgian: ულუმბო, უცხო სუნელი - ulumbo, utskho suneli) [4] is an annual herb in the family Fabaceae. It is 30–60 cm tall. Its leaves are obovate or lance-shaped, 2–5 cm long, 1–2 cm wide and saw-toothed in upper part.

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8. Thepla - Wikipedia

   en.wikipedia.org/wiki/Thepla

   To make methi thepla, you start by rinsing and chopping the methi leaves, and then adding them to a bowl with spices and millet flour. Stir the mixture well to release the leaves’ moisture and then add water and knead until the dough becomes soft and smooth. Divide the dough into even balls and let them sit for a few hours.

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