Fenugreek (Trigonella foenum-graecum)

Other names: goat's horn, goat's horn clover, fenugreek, fenugreek, fenugreek, fenugreek seed, goat grass seed

Fenugreek, also known as goat's horn, goat's horn clover, fenugreek, fenugreek, fenugreek, hayweed, boil grass, god's grass seed, musk grass, fenegreek or goat's seed, is an annual plant with small green leaves and yellow flowers. It belongs to the legume family and is found mainly in North Africa, the Near and Middle East and India. Since ancient times, fenugreek has been used both medicinally and in culinary arts for its medicinal properties and distinctive aroma.

Fenugreek is the main ingredient in some Indian curry spices and is also part of Berbere, a spice blend popular in Ethiopian and Eritrean cuisine. The young leaves and shoots of fenugreek are eaten as a vegetable in some cultures, while the mature seeds are used either whole or ground as a spice. The seeds have a pungent, sweet, slightly bitter taste and a strong aroma that resembles caramel. Fenugreek is a key spice in Indian, Bangladeshi, Iraqi and Iranian cuisine, where it is mainly used in the preparation of meat and fish. In many countries it is also a popular ingredient in various breads and other baked goods. In addition to its culinary uses, fenugreek extract is also used as a natural flavouring for tobacco or in the manufacture of cosmetics and soaps.