Indispensable in the cuisines of India, the Middle East and North Africa.

Traditionally used in Indian and Caribbean cuisine, fenugreek is a slightly bitter spice that often flavored vegetable dishes and marinades. Surprisingly, it is the spice that dominates in hot dog sausages and several deli meats. It also extracts chemical compounds that are part of the composition of artificial maple flavor. Grilled or browned in a fatty substance, it acquires a slightly sweet side, reminiscent of nuts. Its scent goes well with green vegetables such as broccoli and cabbage dishes. Mixed with mustard seeds and cumin, it is browned in oil or ghee (clarified butter) before adding the vegetables to sauté. Indians also use the leaf, fresh or dried, in cooking, which is most often called methi.