Fenugreek oleoresin is obtained by solvent extraction of roasted seeds of Trigonella foenum-graecum. Both leaves as well as seeds are used since ages as vegetable. Seeds have an unctuous farinaceous taste with slight bitterness are used across the world in various preparations including curry powders, flavoring cheese, chutneys, spice blends etc.. Fenugreek is also traditionally used as well as scientifically proven for its antidiabetic and hypolipidemic properties.