Cuisine

The cuboid yellow to amber coloured fenugreek seeds are frequently used in the preparation of pickles, curry powders, and curry paste, and the spice is often encountered in the cuisine of the Indian subcontinent.[5] The dried leaves – also called kasuri methi (or kasoori methi in North India and Pakistan), after the region of Kasur in Punjab, Pakistan province, where it grows abundantly – have a bitter taste and a characteristically strong smell. When harvested as microgreens, it also known as Samudra Methi, in Maharashtra, especially in and around Mumbai, where it is often grown near the sea in the sandy tracts, hence the name (Samudra means "ocean" in Sanskrit)[6]. It is calledMenthium or Venthayam(வெந்தயம்) in Tamil and Menthya (ಮೆಂತ್ಯ) in Kannada.
Fenugreek is used in Eritrean and Ethiopian cuisine.[7] The word for fenugreek in Amharic is abesh (or abish), and the seed is used in Ethiopia as a natural herbal medicine in the treatment of diabetes.[7]
Yemenite Jews following the interpretation of Rabbi Salomon Isaacides, Rashi of Talmūd, believe Fenugreek, which they call Helba (חילבה) is the Talmudic Rubia (רוביא). They use Fenugreek to produce Hilba, a foamy sauce reminiscent of curry, consumed daily but ceremoniously during the meal of the first and/or second night of Rosh Hashana (Jewish New Year).



does it taste like curry?