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Fenugreek is an ancient spice although many people in western countries find its bitter flavour slightly unsavoury. The first part of the botanical name “Trigonella” refers to the irregular shape of the seeds, whilst “foenum-graecum” means “Greek hay” in reference to the use of fenugreek as an animal feed. In Egyptian Papyri, it is referred to as a plant required for mummification. In the 9th Century fenugreek came to Europe.
Fenugreek tastes bitter and aromatic and is mildly reminiscent of lovage and burnt sugar. When roasted it looses its bitterness, instead tasting slightly nutty. Fenugreek is partly responsible for the unmistakable aroma of curry powder. It contains very little essential oil, although this does comprise many components
