The seeds are a key spice in East Asian cuisine.
Fenugreek. Mustard, Cumin, Coriander, Cumin, blak pepper. other peppers, many other ingredients.
But you can't make most East Asian dishes without fenugreek(We call it Indian food in the UK-centric consumer culture)
Need it for Indian food.
(Forget Pakistan and the hundreds of other cultures within and without India and Pakistan)
leguminous plant in western Asia and North Africa, Old English fenograecum, from Latin faenugraecum, literally "Greek hay," from faenum (see fennel) + Graecum (see Greek). The modern form in English is from French fenugrec.
I'm a noob using it in my own cuisine.