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Fenugreek seeds are mainly found in Middle Eastern cooking and are a popular ingredient in curries and chutneys.
Fenugreek is used as both an herb and spice in Indian, North African, and Middle Eastern cuisine. Ground fenugreek seeds can be used in spice blends such as garam masala, panch phoran (Indian five-spice), or dry rubs for meat.
Fenugreek is used as a herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and microgreens). Sotolon is the chemical responsible for the distinctive maple syrup smell of fenugreek.
Cuboid-shaped, yellow- to amber-coloured 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. They are often roasted to reduce bitterness and enhance flavour.
