Dried fenugreek (trigonella foenum-graecum) leaves add a warm, grassy and nutty flavour and fragrance to curries, breads and crackers. The leaves are less bitter than fenugreek seeds. Among the oldest of cultivated plants, fenugreek is native to southern Europe and west Asia. It is also used in the Middle East, North Africa and in South-East Europe. We particularly recommend methi with fish dishes, starchy vegetables, spinach, and in crackers and breads. Fenugreek is thought to have important medicinal uses including the control of diabetes.