Small, brown square-shaped seeds of the pea family used dried and ground in virtually all Sri Lankan curries to thicken sauces and instil a faintly bitter flavour. Fenugreek seeds, or methi, have a bittersweet, musky flavor that is similar to but stronger than the plant's fresh leaves. Use in small quantities and heat slowly to reduce bitterness.
To find out more about traditional Sri Lankan spices and recipes that involve them, check out the incredible cook book and spice pack from @peterkuruvita, the Lands of the Curry Leaf Spice Collection!
