Fenugreek, an indian spice is a slender annual herb of the pea family (Fabaceae). Historically, the main usage of fenugreek seeds was medicinal rather than as a labour. The botanical name trigonella refers to the angular seeds and foenum graecum translates as 'Greek hay', which explains its use as cattle feeds.

This robust herb has light green leaves, is 30-60 cm tall and produces slender, beaked pods, 10-15 cm long, each pod contains 10-20 small hard yellowish brown seeds, which are smooth and oblong, about 3mm long, each grooved across one corner, giving them a hooked appearance. Fenugreek whole is a native of South Eastern Europe and West Asia, now cultivated in India, Argentina, Egypt and Mediterranean countries (Southern France, Morocco and Lebanon).

It is a cold season crop and is fairly tolerant to frost and very low temperature. The herb is a characteristic ingredient in some curries and chutneys and the fenugreek extract is used to make imitation maple syrup. Owing to its high nutritive contents, it is an important ingredient used in vegetable and dal dishes consumed in India.

General characteristics :

• Be the dried mature seeds of the plant botanically known as (Trigonella foenum graecum L.);
• Be free from mould, live insects, any harmful foreign matter and musty odour;
• Generally conform to the characteristic size, shape, taste, colour and aroma of the variety / type.

Uses :

The herb is a characteristic ingredient in some curries and chutneys and the fenugreek extract is used to make imitation maple syrup. Because of its high nutritive contents, it is an important ingredient in vegetable and dhal dishes eaten in India. In India, young fenugreek plants are used as a pot herb. The leaves are widely used, fresh or dried, in Indian cooking and are often combined with vegetables. Fenugreek seeds are used in a wide range of home-made or commercial curry powders. In northern Africa the plants are used for fodder.

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