Fenugreek is small stony seed from the pod of a bean-like plant. These seeds are hard, yellowish brown and angular. Some are oblong, some rhombic, other virtually cubic. They are available whole and dried, or as a dull yellow powder ground from the roasted seeds as dry roasting enhance the flavor and reduces the bitterness. Fenugreek is an ancient spice and is mostly used in Middle East, Northern- Eastern Africa and India, especially for pickles. In India, its fresh leaves are eaten as a tasty vegetable, which is prepared like spinach. Fennel, which grows well in mild climates, is an oval, green or yellowish brown dried aromatic ripe fruit of an herbaceous plant called Foeniculum Vulgare, a member of Parsley family. Obtained from an aromatic and medicinal plant, the seeds emit a pleasant odor, are highly aromatic and have a pungent flavor. Traditionally, fenugreek seeds are being used in a wide range of culinary recipes, especially in the spice mix. The seeds, either whole, sprouted, ground, sauce, or as paste used in a variety of savory dishes in many parts of the Middle-East, India, Mediterranean, and Central Asian regions. Since fenugreek seeds possess a strong aroma and bitter taste, they should be added in small quantities to food to enjoy! Just toast under a low flame to mellow their flavor.

Used as spices and food supplements. Comes in a resealable pouch. Reseal after every use. Fenugreek is used in a wide range of culinary recipes either in the forms of whole seeds, powder, sauce or as paste. Its bitter and sweet flavor is used in soups, dals, bean and vegetable dishes, and fish and seafood dishes.Originated from India Whole Fenugreek Seeds are very powerful in flavor ranging from bitter to sharp similar to sweet celery. Fenugreek is cultivated widely in India, Pakistan, Morocco, France and Argentina and is a dominate ingredient in curry powders not limited to curries, but also used in chutneys, lentil dishes, pickles, and vegetables. Fenugreek, also known as Trigonella Foenum Graecum is an annual herb in the cuisines of all the region used as culinary spice and natural.