Fenugreek has three culinary uses: as a herb (dried or fresh leaves), as a spice (seeds), and as a vegetable (fresh leaves, sprouts, and microgreens). The distinctive cuboid-shaped, yellow-to-amber coloured fenugreek seeds are frequently encountered in the cuisines of the Indian subcontinent. The seeds are used in the preparation of pickles, vegetable
dishes, daals, and spice mixes, such as panch phoron and sambar powder. Fenugreek seeds are used both whole and in powdered form and are often roasted to reduce their bitterness and enhance their flavor.