Fenugreek is cultivated worldwide as a semi-arid crop.

The seeds are used as a spice in curries, pickles and chutneys. The raw seeds are bitter so they are usually roasted gently to develop flavor before grinding (do not overheat as that will turn it red and bitter to the taste). The seeds are very hard, and difficult to grind, a mortar and pestle working best.

Seed extract is used in imitation vanilla, butterscotch and rum flavorings, and is the main flavoring in imitation maple syrup. Fenugreek seeds are also used in candy, baked goods, ice cream, chewing gum and soft drinks. The seeds can be roasted and used as a coffee substitute.

The seeds may also be spouted and used as a winter salad herb. (Ready in 4 to 6 days) As the sprouts grow, the curry flavor recedes.

The young leaves are a salad herb and can added to other salad greens like watercress for a delicious salad. Fresh or dried leaves are used to flavor other dishes. The dried leaves (called kasuri methi) have a bitter taste and a strong characteristic smell.