Alba, Alholva, Bird’s Foot, Bockshornklee, Fenogreco, Fenugrec Sénegré, Fieno greco, Foenugreek, Goat’s Horn, Greek Hay-seed, Griechisches Heu, Mayti, Methe, Methi, Trigonelle, Uluhaal, Venthium

Fenugreek is the small stony seeds from the pod of a bean-like plant. The seeds are hard, yellowish brown and angular. Some are oblong, some rhombic, other virtually cubic, with a side of about 3mm (1/8”). A deep furrow all but splits them in two. They are available whole and dried , or as a dull yellow powder, ground from the roasted seeds.
Bouquet: Warm and penetrating, becoming more pronounced when the seeds are roasted. Ground, they give off a ‘spicy’ smell, pungent, like an inferior curry powder which would probably contain too much fenugreek.
Flavour: Powerful, aromatic and bittersweet, like burnt sugar. There is a bitter aftertaste, similar to celery or lovage.
Hotness: Mild

Fenugreek is a digestive aid. As an emollient it is used in poultices for boils, cysts and other complaints. Reducing the sugar level of the blood, it is used in diabetes in conjunction with insulin. It also lowers blood pressure. In the East, beverages are made from the seed to ease stomach trouble. The chemical make-up is curiously similar to cod liver oil, for which a decoction of the seed is sometimes used as a substitute. Many other properties are ascribed to it in India and the East and not surprisingly include aphrodisiac.

The major use of fenugreek is in curry powders, figuring in many mixtures, especially vindaloo and the hot curries of Sri Lanka. It is an ingredient of Panch phoron, the Indian five-spice mixture. In home-made powders, the amount used can be controlled, but in cheap bought powders it often overpowers. When fish is curried, particularly strong-tasting fish such as tuna and mackerel, fenugreek is frequently included in the spice mixture. Many chutneys and pickles incorporate it and it gives a tangy aroma to vegetables. The leaves, both fresh and dried, are used in meat curries, dhal and vegetable dishes and chutneys. The seeds are an ingredient of the Middle Eastern confection halva. Flour mixed with ground fenugreek makes a spicy bread. In India the roasted ground seeds are infused for a coffee substitute or adulterant. A tea can be made by infusing teaspoon of seed with two cups of water for five minutes.