Fenugreek has a sweet, nutty flavor with an alluring maple aroma. It is primarily used in Turkish, Egyptian, and Middle Eastern cuisine, where it turns up in dishes from soup to bread.
Much like fennel, fenugreek has been grown for centuries because it was believed to have healing powers. It was even an integral component in "holy smoke," a part of the Egyptian ritual of embalming the dead. An old Arabic greeting references the beneficial virtues of fenugreek: "May you tread in peace the soil where fenugreek grows." Cooks in India typically roast these seeds before grinding them to impart a sweeter flavor.