Fenugreek Seeds are hard, stony, yellowish brown and angular. They have a warm and penetrating aroma, which becomes more pronounced on roasting. Fenugreek leaves a strong bitter aftertaste. It is commonly encountered in global cuisine, in preparations ranging from pickles to maple syrup. Fenugreek Seeds are widely used as a galactagogue or milk producing agent by nursing mothers to increase breast milk supply. Fenugreek has medicinal value in fighting diabetes and cholesterol problems.
In botany, fenugreek is a small annual leguminous herb belonging in the fabaceae family.
Genus: Trigonella. Scientific name: Trigonella foenum-graecum.
Some of the common names of herb fenugreek include greek-hay, mehti, bird's foot, clover, etc
Fenugreek is used as an herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and micro-greens). Sotolon is the chemical responsible for fenugreek's distinctive sweet smell.