In The Green Kitchen, Episode 3, we're exploring the mighty Methi (Fenugreek) – as India produces about 80% and thus is the largest producer of Methi.
We uncover its incredible health benefits, from boosting immunity to aiding digestion. We trace the humble methi from lush farms, through the bustling Okhla Mandi, and into the aromatic spice haven of Khari Baoli.
Witness the vibrant green leaves' journey before we bring them into our kitchen and discover how this humble ingredient can transform your health and your cooking.
#methi #fenugreek #HealthyEating #TheGreenKitchen #IndianFood #winter #delhi
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Down to Earth is Science and Environment fortnightly published by the Society for Environmental Communication, New Delhi. We publish news and analysis on issues that deal with sustainable development, which we scan through the eyes of science and environment.