Fenugreek, scientifically known as Trigonella foenum-graecum, has a captivating history that dates back at least 6,000 years. Archaeological discoveries suggest its use as early as 4,000 BC, with remains found in Tell Halal, Iraq.
Ancient Egyptians valued fenugreek for its medicinal properties. The name itself—derived from Latin faenugraecum, meaning “Greek hay”—reflects the Greek tradition of enhancing inferior hay for livestock with this herb.
Fenugreek’s cuboid, amber-colored seeds are integral to Indian subcontinent cuisines, used whole or powdered in pickles, vegetable dishes, and spice blends. Fresh fenugreek leaves feature in curries, such as the popular “aloo methi” (potato fenugreek) curry. Its distinctive maple syrup scent comes from the chemical sotolon.