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Fenugreek seeds, known as "hu lu ba" in Chinese, are the small, hard, golden-brown seeds of the herb Trigonella foenum-graecum. These seeds have been used for thousands of years in traditional medicine and as a culinary spice in many cultures, particularly in South Asia, the Middle East, and North Africa.

Fenugreek seeds are known for their strong, slightly bitter, and nutty flavor, which becomes sweet and caramel-like when roasted. In cooking, they are often used to enhance the flavor of curries, stews, and pickles. They are also a common ingredient in some types of bread and cheese, such as Egyptian falafel and some varieties of Edam and Gouda.

In traditional medicine, fenugreek seeds are believed to have numerous health benefits. They are said to aid digestion, increase milk production in nursing mothers, lower blood sugar levels, and reduce cholesterol. The seeds are also used topically for skin conditions such as eczema and sore throats.

Scientific research has shown that fenugreek seeds contain compounds like fiber, saponins, and alkaloids, which may contribute to their medicinal effects. Notably, they are rich in diosgenin, a compound used as a precursor in the synthesis of certain steroidal medications.