Also known as goat’s horn, bird's foot and Greek clover, fenugreek is a
popular culinary spice in the cuisines of the Mediterranean and Indian
subcontinent. Although the herb is thought to have been first cultivated
during the Bronze Age in what is now known as Iraq, fenugreek is
commercially grown in many Mediterranean, Middle Eastern and Asian
countries today, most notably India, Egypt, Morocco, Spain, Afghanistan
and Iran.
The bittersweet flavor and maple-like aroma of fenugreek seed is due to
the presence of sotolone, which is also found in authentic maple syrup.
Another component of fenugreek is 4-hydroxyisoleucine, an amino acid
involved in regulating glucose metabolism.
