Fenugreek seeds have a long culinary history. They were used to flavor wine in Ancient Rome as far back as the first century AD. They are now used to create “maple” flavor in fake maple syrup.
They are also a staple in Indian cooking, imparting that characteristic savory bitterness in methi dishes. So it follows that India is one of the largest producers of fenugreek in the world.
In Gujarati cooking, methi is used in many forms: seeds/dana, leaves and dried leaves. The leaves are used as a vegetable and herb. The seeds are used as a spice and can be sprouted as well. Methi dana are used in a vaghaar for certain dishes like kadhi and dal dhokli and they are used as a base for pickles and so much more.
My favorite way to eat fenugreek seeds is making a quick pickle of soaked seeds and raw mango or fennel.