Fenugreek is particularly popular in Indian cuisine, where the seeds are often used alongside other warm, fragrant spices. The ground seeds are used as part of the classic spice blend garam masala. Fenugreek is also the star ingredient in a variety of Indian dishes where you see the word "methi," which is the name of the fenugreek plant in India.

India is a major producer, with fenugreek production in India derived from numerous states. Rajasthan accounts for over 80% of India's output.

Fenugreek is used as a herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and microgreens). Sotolon is the chemical responsible for the distinctive maple syrup smell of fenugreek.

Cuboid-shaped, yellow- to amber-coloured fenugreek seeds are frequently encountered in the cuisines of the Indian subcontinent, used both whole and powdered in the preparation of pickles, vegetable dishes, dal, and spice mixes such as panch phoron and sambar powder. They are often roasted to reduce inherent bitterness and to enhance flavour.

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