Fenugreek seeds are rich in protein and in some cultures both the leaves and seeds are consumed as a food. As a seasoning, the seeds are used whole or ground in a variety of ethnic cuisines. Botanical name: Trigonella foenum-graecum L. Also known as Greek hay seed, or trigonella, fenugreek is a member of the Leguminosae, or pea and bean family. Fenugreek’s Latin name Foenum graecum, means Greek hay; the ancients used it for hay, as well as food and medicine. fenugreekThe fenugreek plant is an aromatic annual, approximately two feet in height, with cream colored, pea-like flowers that produce slender, four to six-inch pods. Each pod contains 10 to 20 small, hard, yellowish-brown, curved seeds with yellow interiors. The seeds contain vanilla-scented coumarin, and are high in mucilage (40%). The scent and taste of these seeds has been described as a combination of celery and maple, or a nutty flavored caramelized sugar–spicy, sweet, and slightly bitter all at once
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