Between the Latin and Ayurvedic, fenugreek has almost too many names to count: methi, methikaa, vastikaa, dipani, bird’s foot, Greek clover – and so it goes on. (Don’t worry:  we won’t test you.)  This spice has been in use for thousands of years: Pliny described an ‘unguent of fenugreek’, and the roots were also used in early Arab perfumery.

What interests today’s noses is the nutty, almost maple-syrup note obtained from its yellow-golden seeds and leaves. (The seeds, meanwhile, can also be used in pot pourri.)

Smell fenugreek in:


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