Fenugreek Is a Slender Annual Herb of The Pea Family (Fabaceae). Its Seeds Are Used as Spice and Leaves as Herbs. The Seeds Are Hard, Yellowish Brown, and Angular. Some are Oblong, Some Rhombic, Other Virtually Cubic, With A Side of About 3 MM. They Are Available Whole and Dried, Or as A Dull Yellow Powder. They Have a Warm and Penetrating Aroma, Which Becomes better when roasted.

The Whole Plant Is Uprooted and Allowed to Dry. The Seeds Are Threshed Out and Dried Separately for A Longer Time. Fenugreek Leaves Are Used as An Herb and The Seeds as A Spice. India Is the Largest Fenugreek Producer in The World. Fenugreek Leaves a Strong Bitter Aftertaste.

It Is Commonly Encountered in Global Cuisine, In Preparations Ranging from Pickles to Maple Syrup. Fenugreek Has Medicinal Value in Fighting Diabetes and Cholesterol Problems.

• Culinary spice – Adds a distinct flavour to curries, dals, and pickles.
• Anti-acidity remedy – Soaked seeds eaten on an empty stomach to reduce acidity.
• Hair fall treatment – Ground into a paste and applied as a hair mask for stronger roots.
• Blood sugar control – Soaked overnight and consumed to help manage diabetes.
• Lactation support – Taken as a supplement or tea to boost milk production in nursing mothers.