Blue fenugreek is the milder, sweeter, gentler cousin of common fenugreek — a small annual clover-relative whose whole above-ground plant, not just its seed, is dried and ground to a soft olive-green powder. Where ordinary fenugreek seed reads maple-bitter and can turn acrid, blue fenugreek is rounded and hay-sweet: warm and nutty with a clover-honey lift and almost none of the harsh bitterness. It takes its name from the slate-blue flower heads and the powdery blue-green cast of the dried herb, and it is the defining, indispensable note of the Georgian spice blend khmeli suneli and of Switzerland's green Schabziger (Sapsago) cheese.