Fenugreek (Greek Hay) is a unique and versatile seasoning

Its scientific name, trigonella foenum-graecum, literally translates as “three-leaved Greek hay.” In fact, it is one of the spices that are used to flavor that staple of urban Greek street-cuisine, the gyro. In south Asian curries, it is called methi; Arab chefs and housewives call it hilbeh, and it is one of the main seasonings in the Arab pastry of the same name that is traditionally served during Muslim holidays such as Eid and Ramadan. Their cousins, the Hebrews, eat the bitter-tasting seeds during the Jewish New Year, or Rosh Hashannah. The Persian name for it is shambélilé; it is one of four main spices used in the Iranian vegetable stew known as ghormeh sabzi. In the U.S., it is one of the ingredients of artificially-flavored pancake syrup.

If you’ve heard of it, chances are you know it as fenugreek.

For all its obscurity, fenugreek seed is perhaps one of the most versatile spices in the well-stocked kitchen, and has several possible medicinal uses as well. In India, the leaves of the fenugreek plant are eaten in salads, while the ground seeds are used to flavor various kinds of curries as well as some varieties of flatbread, or chapatis. Modern Egyptians boil the seeds then add sugar and serve the beverage as a tea.

In addition to its many uses in the ethnic cuisines of western and south central Asia, fenugreek has been used in folk medicine to aid digestion as well as stimulate milk production in new mothers.

Current studies suggest that the consumption of fenugreek seeds may in fact help diabetics in dealing with their metabolism, and may provide some protection against certain forms of cancer, including those of the breast and the colon.