Fenugreek seeds are used mainly in Middle Eastern cooking. It is an ingredient in most chutneys, vindaloo and the hot curries of Sri Lanka..
Like fennel, fenugreek has been cultivated for centuries primarily because it was thought to have many healing virtues. It was even an ingredient in the "holy smoke" which was a part of the Egyptian embalming ritual. An old-fashioned Arabic greeting was, "May you tread in peace the soil where fenugreek grows." Indians often roast the seed before grinding, giving it a somewhat sweeter flavor.
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.
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