About this product
The production of high-quality Methi Pachak involves a traditional “curing” process designed to balance the natural bitterness of fenugreek. Raw seeds are meticulously cleaned and then soaked in a blend of fresh lemon juice and black salt. This marination process breaks down the tough outer shell of the seed, allowing the tangy and savory flavors to penetrate the core. The seeds are then slow-roasted or sun-dried to achieve a brittle, crunchy texture.






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