Fenugreek, also known as shambala or methi, is an annual plant from the legume family, native to small Asia. Currently, fenugreek is cultivated in various regions, including the mountains of Turkey, Iran, Iraq, Japan, the USA, southern Europe, Syria, and Pakistan. Its fruits — seeds with a distinctive aromatic and unusual taste — are widely used as a spice. Fenugreek is rich in vitamins B, C, A, as well as minerals, proteins, fats, and carbohydrates, making it not only flavorful but also nutritious.
In cuisine, fenugreek is used in various forms: whole or ground seeds, as well as young leaves and tender stems. In Indian cuisine, fenugreek seeds are indispensable for preparing dishes like dal, while young shoots serve as a seasoning for meat dishes and are used in cheese-making. Ground powder of roasted seeds has a strong nutty flavor and is part of popular spice blends such as khmeli-suneli and chamán, used to coat dried baster meat. Additionally, fenugreek is a key ingredient in curry (up to 15-20%) and chutney, and from its seeds, a coffee-like beverage is prepared, while from its young greens — salads.
Fenugreek is also used beyond India: on the Caucasus, it is boldly included in the spice blend khmeli-suneli, in Armenia it is added to dough, and in America, it is used to flavor rum and baked goods. Due to its unique taste and beneficial properties, fenugreek is an important spice in Asian and Indian cuisines, although it is not used in traditional Ukrainian cuisine.
