Fenugreek is used in Middle Eastern, Central Asian, and Far Eastern cuisines. Fenugreek seeds are commonly used in Indian curries, flat breads, and in pickling spices and meats. These seeds are high in fiber and normally have a bitter taste which disappears when the seeds are whipped such as in the Yemeni Hulba. Whipped Hulba is an integral part of Yemeni cuisine and in some parts of the country it is consumed daily as part of the national dish, Saltah. Use caution until you become familiar with fenugreek as too much can make a dish bitter. Dry roasting these seeds will bring out an aromatic, sweet flavor.