How to use Fenugreek, trigonella foenum-gracum
 

Fenugreek is a slender annual herb of the pea family (Fabaceae). Its
dried seeds, used as a food, a flavouring, and a medicine. The seeds'
aroma and taste are strong, sweetish, and somewhat bitter, reminiscent
of burnt sugar. They are farinaceous in texture and may be mixed with
flour for bread or eaten raw or cooked. It was used by the ancient
Egyptians and is mentioned in medical writings in their tombs. The
Romans grew it as fodder for their cattles. Historically, the main
usage of fenugreek was medicinal rather than as a labour. The
botanical name trigonella refers to the angular seeds and foenum
graecum translates as 'Greek hay', which explains its use as cattle
feeds.

The herb is a characteristic ingredient in some curries and chutneys
and the fenugreek extract is used to make imitation maple syrup.
Because of its high nutritive contents, it is an important ingredient
in vegetable and dhal dishes eaten in India. In India, young fenugreek
plants are used as a pot herb. The leaves are widely used, fresh or
dried, in Indian cooking and are often combined with vegetables.
Fenugreek seeds are used in a wide range of home-made or commercial
curry powders. In northern Africa the plants are used for fodder.
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