Fenugreek is an ancient spice and is mostly used in Middle East, Northern- Eastern Africa and India, especially for pickles. Ancient Egyptians used it as an embalming agent. It is the seed of quick growing annual leguminous herb. The fresh fruit has a pleasant odor, reminiscent of maple. Fenugreek is used both as an herb (the leaves) and as a spice (the seed). Fenugreek seed whole consist of dried ripe seed of Trigonella Foneum-Graecum. The color is caramel to light brownish-yellow. Odor and taste are typical, a bit of celery and bitter. It is cultivated worldwide as a semi-arid crop. Fenugreek Seed are small stony seeds from the pod of a bean-like plant. These whole and ground fenugreek seeds are also available in dried form, or as a dull yellow powder form. Ground from the roasted seeds as dry roasting enhances the flavor and reduces the bitterness.. Spice produces thermally developed flavors as is seen during roasting of similar products. On roasting color turns darker due to caramelization. Interaction of proteins and carbohydrates initiates Maillard reaction. It has negligible amount of essential oil and as such dried spice has very little aroma .The fixed oil has mild celery-like odor and is extremely tenacious and therefore has attracted the attention of fragrance industry.
