Description & Distribution 
Indigenous to the countries bordering the eastern shores of the Mediteranean and extending to Central Asia, Fenugreek is one of the oldest cultivated spices in the world.

Fenugreek is the ripe, dried fruit of an annual leguminous herb which grows upto 30-60 cms in height and produces horn-shaped pods. Each pod contains 10-12 small seeds, each about 3 mm long. These vary in colour from olive green to yellow-brown and shapes ranging from square to oblong. When the seeds are ripe, the plants are pulled up and dried. The seeds are then threshed and dried further.

Fenugreek has strong, pleasant and quite peculiar odour .Its aromatic smell dominates curry powder.

Fenugreek grows best in well-drained loam with a low rainfall. In India, it is cultivated as a cover crop in citrus groves to exploit their leguminous nature.

The major producers of Indian fenugreek are Rajasthan, Gujarat, Uttar Pradesh & Tamil Nadu.

Of these, Rajasthan stands out as the single largest producer, contributing 87%I of the total production of Indian fenugreek.

Harvesting Season : February to May
Marketing Season: April to July

Uses
It is used in foods including cattle fodder. Fenugreek is found to be a good source of protein, vitamins and minerals. Fenugreek restores nitrogen to soil. Ancient Egyptians used a paste form of ground fenugreek as a remedy for fever and also for embalming. It is now used in the manufacture of oral contraceptives. It is used to treat a large number of disorders like diabetes, bronchitis, skin irritation and reproductive problems. Extracted oil is used extensively in perfumery.