Fenugreek has a long history, It was used during the Roman Empire and was also found in several Egyptian tombs. As a spice it was first used to flavor beef and lamb stews in northern Africa and throughout Persia. Fenugreek is a key ingredient in many curries. As a bean with high protein value it provides a zesty aroma to vegetarian dishes in India and Pakistan. When ground into flour it is used in spicy flatbread. Fenugreek seeds is often perscribed to nursing women to increase milk supply. Use Fenugreek in fish curries, with root or green vegetables, lamb, legumes, potatoes, rice and tomatoes. Fenugreek partners well cardamom, coriander, cumin, cinnamon, cloves, fennel seed, garlic, pepper, nigella and turmeric.