Fenugreek

Although its English name—from the Latin fenum graecum, or “Greek hay”—refers to a Mediterranean origin, this herb actually is native to Iran, from where it was introduced to the classical world in antiquity and to China in the 2nd century.

Fenugreek seeds are very hard and therefore difficult to pulverize, so they are used whole and fried in oil at the beginning of the cooking. Some nomadic tribes in Iran, and in Yemen and Afghanistan, soak the seeds to make a jelly, which is said to be good for the digestion.