Fenugreek seed is a staple seasoning in Indian and Middle Eastern cooking, and
is also commonly eaten by hand before a meal to deter indigestion.
Yemenites traditionally eat fenugreek seeds at the first meal served during Rosh Hashana.
The caramel-like aromatic properties of the plant's leaves and seeds is due to a
compound called sotolone, which is used as a flavoring agent in artificial maple
syrups.
