Fenugreek is widely grown in India, especially in Rajasthan and Gujarat. The seeds smell like maple due to sotolon. They are bitter at first, then sweet. Galactomannans contribute soluble fiber; 4-hydroxyisoleucine and saponins are also present. Leaves (methi) are eaten fresh or dried. And seeds are roasted, cracked, or ground for spice mixes, pickles, and traditional foods. Proper roasting softens bitterness and deepens flavor
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