Fenugreek a spice to be used sparingly in savoury and sweet dishes

Fenugreek is a spice many of us associate with Indian cuisine, although it's also used extensively in Ethiopia, Nepal and Sri Lanka.

While the plant's leaves are eaten as a vegetable or (when dried) used as a herb, its dried, pale gold-coloured seeds serve as a spice.

The flavour of the raw seeds can be bitter and strong, but it fades when the fenugreek is heated, usually by toasting or frying.

It's a spice that needs to be used judiciously, lest it overwhelm a dish.

In addition to its flavour, fenugreek is used to aid digestive problems, increase the appetite and alleviate flatulence.

In India, it's crushed and blended into spice mixtures, and used for many types of sweet and savoury dishes, including curries, breads, soups and pickles.