Fenugreek is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. Fenugreek is used as a herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and microgreens). Sotolon is the chemical responsible for fenugreek's distinctive sharp smell.
The Coriander leaves are variously referred to as coriander leaves, fresh coriander, dhania, Chinese parsley, or (in the US and commercially in Canada) cilantro. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Coriander is used in cuisines throughout the world.
The carrot is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist. Carrots are a domesticated form of the wild carrot, Daucus carota, native to Europe and southwestern Asia.
The radish is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable. it is usually white in colour.
The onion, also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. Its close relatives include the garlic, leek, chive, and Chinese onion.
The tomato is the edible, often red, berry of the nightshade Solanum lycopersicum, commonly known as a tomato plant. The species originated in western South America. The Nahuatl word tomatl gave rise to the Spanish word tomate, from which the English word tomato derived.