These small stone-like seeds (known as Methi in India) are rich in protein and are used as a seasoning in many ethnic cuisines.  The seeds have a powerful smell and a bittersweet aromatic flavour.  Fenugreek seeds are often added to spice blends and are an indispensable ingredient in Indian curry powders. They are also sometimes used in Thai curries.  To reduce their bitterness, the seeds should be toasted lightly before use  and crushed in a mortar & pestle.  Add to chutneys & vegetable dishes to give your dish a nice lift.  Use sparingly as too much can make a dish bitter.