Botanical Name: Trigonella foenum graecum

Common Name: Greek hay, foenugreek, fenigreek

Country of Origin: India

Fenugreek Seed comes from the herb with the Latin botanical name of Trigonella foenum graecum, which is a member of the Fabaceae plant family, the same one that is the family for legumes, peas and beans. Fenugreek Seed is one of the primary ingredients found in curry powder, and is also used in pickle recipes. The spicy seed can be used to flavor chutneys. Chutneys can be made from crushed vegetables or fruits to which seasonings are added, and are a popular condiment in Indian cuisines. Chutneys taste wonderful served over sauteed fish fillets.

Fenugreek may also be used in dressings and sauces. Added to yogurt, it gives a spicy kick to vegetable dishes. Vegetable flavor is intensified with the addition of Fenugreek Seed. You can pan fry diced potatoes and then add the ingredients of curry, which can include turmeric, chili powder, mustard, cumin and fenugreek, and let the heat cause the flavor to explode in the whole seed spice.

The spice may also be added to spice rubs for meat. Chicken or lamb are delicious when a spice rub including Fenugreek is used before roasting or grilling. A delightful sauce used over baked chicken includes Fenugreek as part of a curry blend along with coconut milk.