Also known as methi, this annual plant develops a pod that contains tiny square seeds with a very hard texture. The seeds are best used by mild roasting to remove their bitter taste, but over roasting can result in maintaining the bitter flavor. Fenugreek is difficult to grind, so the roasting aids in softening the structure of the seed so it can be made into a powder. Ground fenugreek is commonly added to curry powders, pickled foods, stews, fish, meat and poultry dishes, and in vegetables and baked goods such as bread.