fenugreek

As nouns the difference between fenugreek and anise

is that fenugreek is a leguminous plant, species: Trigonella foenum-graecum, eaten as a vegetable and with seeds used as a spice while anise is an umbelliferous plant (species: Pimpinella anisum) growing naturally in Egypt, and cultivated in Spain, Malta, etc., for its carminative and aromatic seeds, which are used as a spice. It has a licorice scent.

As nouns the difference between fenugreek and fennel

is that fenugreek is a leguminous plant, species: Trigonella foenum-graecum, eaten as a vegetable and with seeds used as a spice while fennel is a plant, Foeniculum vulgare, of the parsley family, which has a sweet, anise-like flavor.

As a noun fenugreek is

a leguminous plant, , eaten as a vegetable and with seeds used as a spice.

As a noun fenugreek is

a leguminous plant, , eaten as a vegetable and with seeds used as a spice.

As nouns the difference between asafoetida and fenugreek

is that asafoetida is a resinous gum from the stem and roots of a wild fennel (species: Ferula asafoetida), having a strong, unpleasant smell, with culinary and medical uses while fenugreek is a leguminous plant, species: Trigonella foenum-graecum, eaten as a vegetable and with seeds used as a spice.

As nouns the difference between fenugreek and methi

is that fenugreek is a leguminous plant, species: Trigonella foenum-graecum, eaten as a vegetable and with seeds used as a spice while methi is in Indian cooking, fenugreek.

As nouns the difference between fenugreek and trigonelline

is that fenugreek is a leguminous plant, , eaten as a vegetable and with seeds used as a spice while trigonelline is (biochemistry) an alkaloid product of the metabolism of niacin, found in many plants including fenugreek.

As nouns the difference between fenugreek and sotolon

is that fenugreek is a leguminous plant, species: Trigonella foenum-graecum, eaten as a vegetable and with seeds used as a spice while sotolon is a lactone and extremely powerful aroma compound, which smells of fenugreek or curry at high concentrations and maple syrup or caramel at lower concentrations.