Fenugreek originated in the eastern Mediterranean, where the plant was used as animal fodder by the Greeks (the botanical name, foenum-graecum, means "Greek hay").

            Although the leaves are dried and used as a herb in India, in Southeast Asia only the dried seed is encoun­tered. This is used as a spice, the hard, elongated seeds being added whole to some curries (particularly fish), pickles and chutneys.

            Fenugreek seeds have a very strong smell described by one herbalist as "malodorous", and should therefore be used sparingly. Excessive amounts are sometimes found in poorly made commercial curry powders in the West, where they tend to overpower all the other spices. (Fenu­greek is also a major flavouring of artificial maple syrup.)