Fenugreek seeds, also called methi, are the small brownish-yellow dried seeds of the plant Trigonella foenum-graecum. The fenugreek plant is native to western Asia and southeastern Europe and has long culinary history. Fenugreek seeds have a powerful, penetrating aroma and a bitter flavour.

Fenugreek seeds are a key flavouring in Indian cookery, used in vegetable dishes, pickles, curry powders and Bengal’s panchpuran spice mix. When it comes to cooking with fenugreek seeds, dry-fry them first very briefly in a dry pan over low heat in order to mellow them.

Use fenugreek seeds in lentil dishes, breads, curries and to flavour vegetable dishes such as fried spiced aubergines.