Аңдатпа
(fenugreek), a species widely recognized for its diverse phytochemical, nutritional, and pharmacological significance. This member of the legume family is an annual self-pollinating herb widely cultivated across Mediterranean, Asian, African, and other regions due to its adaptability to different climatic conditions and its ability to fix atmospheric nitrogen. It is also traditionally used in culinary and medicinal traditional practices, particularly as spice and functional food ingredients. This review provides an updated overview of the botanical characteristics, geographical distribution, cultivation conditions, phytochemical composition, nutritional value, and biological activities of the plant, with particular emphasis on recent advances in nanoformulations, biomedical applications, hemocompatibility, and recent pharmacological advances. The seeds and leaves contain proteins, dietary fibers, minerals, vitamins, and various bioactive compounds such as saponins, flavonoids, alkaloids, polyphenols, and galactomannans, which have been reported to exhibit antioxidant, antidiabetic, anti-inflammatory, anticancer, antilipidemic, antimicrobial effects, as well as low hemolytic activity. By integrating recent findings on fenugreek characteristics, phytochemistry, and biological activities, this review provides an updated perspective on its scientific relevance and ethnobotanical applications.