This comparative study on particle size analysis of ambient and cryogenically ground fenugreek powder shows the change in different grinding parameters such as a function of varying moisture content. Comparatively finer powder was found in case of cryogenic grinding as analyzed using MaScontrol as well as through sieve analysis. Grinding time (found more for normal grinding), number of revolutions (less for cryogenic grinding), specific energy requirement (more for ambient grinding), specific surface area (higher for cryogenic grinding) were found to be increasing with increasing moisture content for both ambient and cryogenic grinding but feed rate was found to be decreasing in nature with increasing moisture content for both the grinding processes. Statistical analysis of mean, mode median, variance, variation, Skewness. Curtosis, and Span is also reported. (C) 2012 The Society of Powder Technology Japan. Published by Elsevier B.V. and The Society of Powder Technology Japan. All rights reserved.