I cooked omelettes with fresh fenugreek for an experiment. In North India, two kinds of fenugreek are available in the local markets. One is Trigonella foenum-graecum, which is a larger species with cuneate leaflets and white flowers, and the other is a smaller species with round leaflets and yellow flowers. The latter species is believed to be T. corniculata, but to me the leaf shape looks slightly different. The omelette cooked with T. foenum-graecum (right) was too bitter, and the one with the T.-corniculata-like species (left) was very grassy without cooking the leaves separately in advance. In traditional North Indian cooking, both the species are used in whole-wheat dough, and the T.-corniculata-like species is also used in chicken dishes, etc.