This fragrant dried herb has a slightly bitter taste but adds complex sweetness and that restaurant-style flavor to curries. Just before adding the leaves to a dish, crush them between the palms of your hands to release the aromatics. They can also be used as a garnish in North Indian curries. There is no good substitute for these leaves; you can skip them in a pinch but never replace them with whole or ground fenugreek seeds, which have a different flavor profile.