Its homeland is the eastern Mediterranean countries, and it has spread from Morocco to China over time, and finally it has started to be grown in America. As it is understood from the ancient Egyptian inions (Papus), fenugreek seeds have been used as a spice since 2000 BC as an appetizer, vigor and vitality. The plant, which is called helbah or helbak in Arabic, has passed into Turkish as hulebe. It is called "Boyotu" in Turkish, and it is called "Poy" because of its long fruits. 

It is a plant whose seeds are similar to red pepper, at a height of 10-50 cm, and can be mixed with black pepper and used in pastrami fenugreek. It can also be consumed by mixing with other herbs such as red pepper, cumin, salt, basil, thyme. It is a product obtained by dusting the remaining fruit pieces after the seed is taken. In our country, it is grown in Thrace, Marmara, Central, Southern and Southeastern Anatolia regions.

It is the perfect spice for the Thracian people. Its use was started by the Bulgarian immigrants and expanded over time. There are villages that smell only of poy, especially in Süleymanpaşa. In fact, it is so pervasive on people that wherever you smell this smell, you can have a conversation about where your country is. 

Especially for breakfast, it is eaten by spreading butter on the hot homemade bread and adding some poy. We can say that its sweet smell is the main reason why it is used in various dishes. It goes well with tarhana soup, bulgur pilavı, meat, chicken sauté, menemen, and fried dough. The smell is a little heavy.