Mediterranean. Its name comes from the Latin
for “Greek hay.” Fenugreek is somewhat
bitter and has a very distinctive sweet aroma,
reminiscent of dry hay as well as maple syrup
and caramel, that comes from a chemical
called sotolon, which is also an important
volatile in molasses, barley malt, coffee, soy
sauce, cooked beef, and sherry. The outer cell
layer of the fenugreek seed contains a water-
soluble storage carbohydrate
(galactomannan), so that when the seeds are
soaked, they exude a thick, mucilaginous gel
that gives a pleasant slipperiness to some
Middle-Eastern sauces and condiments
(Yemen’s hilbeh). Fenugreek is a component
of various spice mixtures, including Ethiopian
berber and some Indian curry powders.
Fenugreek leaves are bitter and slightly
aromatic, and are enjoyed as a fresh or dried
herb in India and Iran.
Chillis