Fenugreek (Trigonella foenum-graecum) is a clover-like annual with white flowers. The crop’s origins are unknown and several species in the genus are native to the Mediterranean region and Western Asia, where the crop has been grown for millennia. Indeed, the English name fenugreek is derived from the Middle English ‘Greek hay’ and as a legume it is widely used as nutritious animal feed. Fenugreek leaves (methi) are a popular vegetable in India and the seeds are a key ingredient of the spice mixes panch phoron and sambar. Fenugreek’s distinctive cuboid seeds are bitter unless roasted. Bizarrely, low concentrations fenugreek have an aroma of maple syrup, rather than curry, and fenugreek can be used to make imitation maple syrup.

Why not try using fenugreek in this homemade harissa paste recipe?