Spices and Herbs (Fenugreek)

Fenugreek (Trigonella foenum-graecum)
Fenugreek is native to southern Europe, the Mediterranean region, and Western Asia. It is used both as a herb (the leaves) and as a spice (the seed). It is an indispensable ingredient in Indian curries. The yellow to amber colored fenugreek seed, also called Methi, is frequently used in the preparation of pickles, curry powders and pastes, and is often encountered in the cuisine of the Indian subcontinent. It is one of the ingredients in the making of khakhra, a type of bread.
The young leaves and sprouts of fenugreek are eaten as greens, and the fresh or dried leaves are used to flavor other dishes. The dried leaves have a bitter taste and a strong characteristic smell. Fenugreek is one of four herbs used for the Iranian recipe Ghormeh Sabzi. In Egypt, fenugreek seeds are prepared as tea, by being boiled then sweetened. This is a popular winter drink served in coffee shops. In other parts of the Middle East fenugreek is used in a variety of sweet confections.

spice herb fenugreek