Fenugreek (Trigonella foenum-graecum), herbaceous plant native to southern Europe and Asia with white blooms and angular, hard, yellowish-brown seeds, has been used for nutritional and therapeutic purposes since ancient times. Fenugreek seeds are abundant in fibers, alkaloids, flavonoids, saponins, amino acids, vitamins, minerals, and lipids. Its application extends to food technology, where it functions as an emulsifying agent, adhesive, and stabilizer. Fenugreek also has pharmacological properties, most notably as an antidiabetic, anti-inflammatory, hypocholesterolemic, antioxidant, and antibacterial agent. The purpose of this review article is to study the functional and chemical composition and nutritional characteristics of fenugreek, as well as to examine the possible uses of fenugreek in food applications and the impact of different processing techniques on its nutritional composition. Based on its many health advantages, incorporating fenugreek into our daily diet and incorporating it into dishes to create functional foods is highly commendable. Processing methods not only enhance the nutritional and medicinal properties of fenugreek seeds but also reduce the bitter taste while simultaneously increasing their antioxidant activity. Moreover, fenugreek derivatives are thus found to be quite helpful as natural food preservatives, due to their antibacterial, antifungal, and high antioxidant characteristics.