Fenugreek is an ancient spice, although most people in Western countries seem to dislike its flavour. It is now mostly used in the Middle East and Asia, especially for pickles. Dry roasting can enhance the flavour and reduce the bitterness, provided care is taken not to overheat the seeds. They are valuable for cooking and do enhance the food's quality; most noteworthy, they stimulate bile secretion and thereby aid digestion. Iran has a particularly rich tradition in cooking with fenugreek leaves; among the most famous examples is ghorme sabzi, a thick sauce made from fresh or dried vegetables (leek, onion, occasionally beans) and herbs (fenugreek, parsley, mint, coriander leaves). Fenugreek is also known in Northern and Eastern Africa; Egyptian papyri mention the plant as one necessary for the mummification process.