Fenugreek – The dried seeds of Trigonella foenum-graecum are widely used in Middle Eastern, North African, and Indian cooking, but never seem to have caught on in the West. The “foenum-graecum” part of the name means “Greek hay,” referring to the plant’s widespread use as animal fodder in classical times. The seeds have a strong flavour reminiscent of celery or lovage, and it is the dominant flavour in some curry powders. In India it is used in pickles and chutney; in North Africa it is often added to breads, and in Turkey it is used to cure dried beef. Dry-roasting or frying brings out a nutty, burnt sugar or maple syrup flavour.