Fenugreek seed

Fenugreek seed is a staple seasoning in Indian and Middle Eastern cooking, and is also commonly eaten by hand before a meal to deter indigestion. Yemenites traditionally eat fenugreek seeds at the first meal served during Rosh Hashana. The caramel-like aromatic properties of the plant's leaves and seeds is due to a compound called sotolone, which is used as a flavoring agent in artificial maple syrups. It’s long been used for its health benefits (since around 4,000 B.C.) Incorporating fenugreek into your cooking won’t just add more flavor to your food; it benefits the body in many ways.