Fenugreek (trigonella foenum-graecum) seeds add a nutty, bitter, bean-like flavour and a distinctive sharp, musky fragrance to Indian curries, spice mixes, pickles and breads. It is also used in the Middle East, North Africa (notably in Ethiopian berbere) and in South-East Europe. A strong spice, which should be used sparingly, we particularly recommend it in marinades for skewered lamb as well as in vegetable dishes. Fenugreek is thought to have important medicinal properties and fenugreek water is often taken as a tonic.