In India , fenugreek seeds are mixed with yogurt and used as a conditioner for hair. It is one of the three ingredients of idli and dosa (Tamil). It is also one of the ingredients in the making of khakhra , a type of bread. It is used in injera /taita, a type of bread unique to Ethiopian and Eritrean cuisine .
It is also sometimes used as an ingredient in the production of clarified butter (Amharic: qibé , Ethiopian and Eritrean Tigrinya : tesme ), which is similar to Indian ghee. I
In Egypt , fenugreek seeds are prepared as tea, by being boiled then sweetened. This is a popular winter drink served in coffee shops. In other parts of the Middle East fenugreek is used in a variety of sweet confections.
Jews customarily eat fenugreek during the meal of the first and/or second night of Rosh Hashana (The New Year). It is green and is similar to the verb ירבו (to increase) in Hebrew, which symbolically signifies a prayer that their merits will increase. Yemenite Jews often prepare a foamy substance from fenugreek seeds that they add to soups.
In the United States , where maple syrup is popular, fenugreek is widely used as a substitute for maple syrup flavoring.
It is widely used in pickle as a spice and in south indian dishes and in Achar Gosht.
Small seeds of Qasuri Methi.
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