Fenugreek, scientifically known as Trigonella foenum-graecum, is an herbaceous plant belonging to the Fabaceae family, native to the Mediterranean region, Southern Europe, and Western Asia. It has been cultivated for centuries for both culinary and medicinal purposes. The plant produces small, golden-brown seeds that are highly aromatic and have a distinctive, slightly bitter flavor reminiscent of maple syrup.

In culinary applications, fenugreek seeds are a common ingredient in various cuisines, particularly in Indian, Middle Eastern, and North African cooking. They are used whole, ground, or as a sprouted green vegetable, adding depth and complexity to dishes such as curries, stews, bread, pickles, and spice blends like curry powder and berbere. Fenugreek seeds are also used as a flavoring agent in teas, beverages, and condiments.