Fenugreek (Trigonella foenum‐graecum), also known as methi in India, dates as far back as 1500 BC in the Indian subcontinent and Southeastern Europe and is now cultivated worldwide in semiarid regions. This annual plant belonging to the pea family grows 2-3 ft tall and has seed pods that contain 10-20 small, cuboid yellow-brown seeds. These seeds, with their unique flavor (pungent, bitter and sweet) and aroma, are common ingredients in dishes from South and Central Asia and are found commonly in curries, chutney, pickles and other vegetable dishes.

Fenugreek seeds contain many phytochemical compounds such as pyridine alkaloids (trigonelline), flavonoids, sapogenins and volatile oils, as well as sotolon, which is the potent aromatic compound mostly responsible for the unique aroma and flavor of fenugreek. The seeds are a good source of iron, manganese, calcium, copper, potassium, selenium, zinc, manganese, magnesium, B complex vitamins, folic acid, choline, amino acids and dietary fiber, especially non-starch polysaccharides.