To add to the level of intrigue….I have bulk fenugreek on hand. BUt - it is used when you want a warm, rich slightly curry crossed with garlicky-oregano aroma. It is definitely different once ground.
Funny that you mention this, because ironically I was actually researching Kasoori Methi (fenugreek leaves) for Indian cooking when I stumbled across info about it being used as maple flavoring in many food items, including pancake syrups.
TMB-- Did you and Cliff post elsewhere about your Faux Maple extract experiments too? Or were you two just scheming privately in your white lab coats?
I plan to do a more detailed post to share what we've learned here soon. Right now we're still gathering info, not to mention I'm waiting for my eyebrows to grow back, and my white lab coat had to be sent to the cleaners!
If you tried that here in New England I think you'd be arrested.
I hate to break the bad news, but fenugreek extract is what's used in imitation maple flavor & Log Cabin syrup...
even in New England! I think I just heard Canada groan.