Fenugreek (Trigonella foenum-graecum) is an herbaceous plant of the family Fabaceae, section of protein crops. It is used mainly as a medicinal and its seeds and leaves are common ingredients in dishes from South and Central Asia.
Fenugreek seeds were found in Iraq that date back to 4,000 BC.
Archaeologists have also found fenugreek seeds in Tutankhamen’s tomb.
The flavor of fenugreek seeds is widely described as being sweet and nutty with strong notes of maple.
Fresh fenugreek leaves are an ingredient in some curries, such as with potatoes in cuisines of the Indian subcontinent to make "aloo methi" ("potato fenugreek") curry.
Sprouted seeds and fenugreek greens are used in salads.
The fenugreek seeds are frequently encountered in the cuisines of the Indian subcontinent, used both whole and powdered in the preparation of pickles, vegetable dishes, dal, and spice mixes such as “panch phoron” and “sambar” powder.
When harvested as greens, fenugreek is known as samudra methi in Maharashtra, especially in and around Mumbai,
In Turkish cuisine, fenugreek seeds are used for making a paste known as “çemen”.
Cumin, black pepper, and other spices are added into it, especially to make “pastırma”.
In Egyptian cuisine, peasants in Upper Egypt add fenugreek seeds and maize to their pita bread to produce “aish merahrah”, a staple of their diet.