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1. A Eurasian plant (Trigonella foenum-graecum) in the pea family, having white flowers and trifoliolate leaves. Its mildly bitter seeds and aromatic leaves are used as flavorings.
2. The seeds or leaves of this plant.
[Middle English fenigrek, from Old French fenegrec, from Latin fēnugraecum, from fēnum Graecum : fēnum, hay; see fennel + Graecum, neuter of Graecus, Greek; see Greek.]
(Plants) an annual heavily scented Mediterranean leguminous plant, Trigonella foenum-graecum, with hairy stems and white flowers: cultivated for forage and for its medicinal seeds
[Old English fēnogrēcum, from Latin fenum Graecum literally: Greek hay]
fen•u•greek(ˈfɛn yʊˌgrik, ˈfɛn ʊ-)
an aromatic Eurasian plant, Trigonella foenumgraecum, of the legume family.
[before 1000; Middle English fenugrek, Old English fēnogrēcum < Latin fēnum Graecum literally, Greek hay]
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|Noun||1.||fenugreek - annual herb or southern Europe and eastern Asia having off-white flowers and aromatic seeds used medicinally and in curry|
herb, herbaceous plant - a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests
|2.||fenugreek - aromatic seeds used as seasoning especially in curry|
flavorer, flavoring, flavourer, flavouring, seasoning, seasoner - something added to food primarily for the savor it imparts