Fenugreek is a neat one. If you’ve ever wondered what the overriding smell in most curry powders comes from, you now have your answer. These small yellow seeds are used pretty much only in India and the Middle East, but in those places they are totally essential. Fenugreek adds a certain distinctive bitterness to curries (especially vegetable and lentil dishes), but when dry roasted, it develops a nutty maple flavour. In fact, it is one of the primary ingredients for flavouring artificial maple syrup. Never overcook fenugreek, though, because beyond a certain point, it becomes extremely bitter.