Jodhpur Fenugreek Seeds | Bitter-Sweet Rajasthani Methi Dana

Jodhpur fenugreek seeds (methi dana) are whole seeds grown in the red sandy soil of Rajasthan, where it rains little and the sun is strong. Compared with ground methi powder, these whole fenugreek seeds keep their aroma longer and give a sharp bitter-sweet flavour. Buy fenugreek seeds online in 50 g or 100 g packs, handpicked and packed close to the source.

Why buy our fenugreek seeds online

• Single-origin: fenugreek seeds are handpicked from Jodhpur farms, where dry weather concentrates their natural oils.
• Clean: the methi dana is carefully cleaned before packing.
• Packed near the farm: we pack close to the source to keep the volatile oils in the fenugreek.
• Bitter-sweet taste: methi seeds taste sharply bitter first, then a mild sweetness comes through.

How to use methi dana

• Add a quarter teaspoon to hot oil for tadka in dal, sambar, rasam or fish curry.
• Soak a spoon of methi seeds with the urad dal when you grind idli or dosa batter.
• Dry-roast and grind them for pickle masala or kadhi.
• Use them in your own panch phoron blend.

A little goes a long way. Start with a small amount and add more once you know how bitter you like it. In tadka, let the methi seeds turn a shade darker in the oil before you add the rest of the dish.

Pack sizes and storage

Choose the 50 g pack if you use methi dana now and then for tadka. Choose the 100 g pack if you make pickles, dosa batter or spice blends at home. Store fenugreek seeds in an airtight container away from sunlight and moisture. Keep them whole, and roast or grind small batches only when you need them.

Pairs well with

Pair fenugreek seeds with Mathania kasuri methi for dishes that need both the seed and the leaf. Or pick up ready-made panch phoron, the Bengali five spice blend that includes fenugreek. Explore our Rajasthan spice collection for more single-origin spices from the region.

Weight: 50 g, 100 g
Form: Whole seeds
Origin: Jodhpur, Rajasthan
Flavour: Bitter-sweet, warm, maple-like
Processing: Handpicked, naturally cleaned
Shelf Life: 12 months from packaging

Add a quarter teaspoon to hot oil for tadka in dal, sambar, rasam or fish curry.
Soak overnight and knead into paratha, thepla or dosa batter dough.
Dry-roast and grind for homemade pickle masala or spice blends.
Use in Panch Phoron blend alongside mustard, kalonji, fennel and cumin.

Best before 12 months from packaging.
Store in an airtight container away from moisture and heat.
Keep in a cool, dry place away from direct sunlight.
Whole seeds retain aroma and potency longer than ground methi.