Fenugreek has a flavour similar to maple and roasted sugar. It is primarily used in curry powders but can also be used for pickling and in breads, casseroles, chutneys, and soups. The raw seeds are bitter, so it is recommended to toast them before use. Like fennel, Fenugreek has been cultivated for centuries primarily because it was thought to have many healing virtues. It was even an ingredient in the “holy smoke” which was a part of the Egyptian embalming ritual. An old-fashioned Arabic greeting was, “May you tread in peace the soil where fenugreek grows.” Indians often roast the seed before grinding, giving it a somewhat sweeter flavour.