Fenugreek is one of the first cultivated herbs in recorded history and remains a fundamental ingredient in curative and culinary traditions from around the world. Fenugreek is found in Indian curry powders, Middle Eastern spice mixes, and Ethiopia’s ubiquitous berberé powder. In India, fenugreek greens are often found in a variety of dishes, but most of the world’s culinary interest in this plant lies in the seed. Fenugreek seeds look like pale-yellow pebbles. They have an unmistakably maple-syrup scent and are often used to flavor imitation maple-syrup products. Other aspects of the fenugreek flavor include notes of celery and bitterness. This herb has a unique taste, but there may be reasons other than flavor why fenugreek is found in so many traditional cuisines. Germany’s botanical medicine agency, Commission E, approves use of fenugreek as an appetite stimulant, and this is one of the plant’s oldest uses. The ancient Greeks (and …