Fenugreek is an annual herb native to western Asia and southeastern Europe. For centuries, the seeds have been very popular among Egyptians, Romans and Greeks. Fenugreek contains mucilage, protein, volatile oils, choline, flavonoids, and amino acids, as well as vitamin A, B and C, and minerals including calcium, phosphorus, and iron. Cooking fenugreek turns the pungent, slightly bitter taste into a nutty, maple syrup-like flavour. It can be used to make curries, chutneys, pickles, relishes.
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