The botanical name is easily explained: "Trigonella" refers to the angular seeds and "foenum-graecum" means "Greek hay", which alludes to the use of fenugreek as fodder, used by the Egyptians for embalming and for incense. The Romans cultivated it as forage and for that it is in India today still used with the advantage that fenugreek stores nitrogen in soil.
All parts of the plant exude a distinctive but mild curry flavour. The spice has a slightly bitter taste that is reminiscent of burnt sugar. To remove this undesirable bitter taste, it is recommended to roast the seeds for a short time without fat. Afte the strong aromatic flavour is dominatinng, which is why the spice should be used sparingly and with caution.
He is complying with a lot of protein, minerals and vitamins. Fenugreek seeds are in a lot of curry powder, for its own use and for trade. They may look like tiny, irregular, light brown stones are so hard that you barely even grind. We recommend them to flavor of seafood and vegetable curries.

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