- Fenugreek seeds
In India, fenugreek seeds are always fried in a little oil or roasted before use, but be careful not to brown them too much because if allowed to become bitter they can make a dish inedible.
Grind a tiny amount to sprinkle over vegetable side dishes. Fenugreek is usually used in conjunction with other spices, especially mustard seeds, and is a key ingredient of the famous Bengali spice powder panch phoron.
In Greek cooking they are eaten raw or boiled with honey. The seeds can also be sprouted for use in salads.