Fenugreek, an indian spice is a slender annual herb of the pea family (Fabaceae). It was used by the ancient Egyptians and is mentioned in medical writings in their tombs. The Romans grew it as fodder for their cattles. Historically, the main usage of fenugreek seeds was medicinal rather than as a labour. The botanical name trigonella refers to the angular seeds and foenum graecum translates as 'Greek hay', which explains its use as cattle feeds.

This robust herb has light green leaves, is 30-60 cm tall and produces slender, beaked pods, 10-15 cm long, each pod contains 10-20 small hard yellowish brown seeds, which are smooth and oblong, about 3mm long, Fenugreek whole is a native of South Eastern Europe and West Asia, now cultivated in India, Argentina, Egypt and Mediterranean countries (Southern France, Morocco and Lebanon).

It is a cold season crop and is fairly tolerant to frost and very low temperature. The herb is a characteristic ingredient in some curries and chutneys and the fenugreek extract is used to make imitation maple syrup. Owing to its high nutritive contents, it is an important ingredient used in vegetable and dal dishes consumed in India.

General characteristics :

• Be the dried mature seeds of the plant botanically known as (Trigonella foenum graecum L.);
• Be free from mould, live insects, any harmful foreign matter and musty odour;
• Generally conform to the characteristic size, shape, taste, colour and aroma of the variety / type.

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