Fenugreek Seed Whole

Botanical Name: Trigonella foenum graecum

Common Name:

• English: Kasuri Methi
• Ayurvedic: Methikaa, Methi, Vastikaa, Selu, Methini, Dipani, Bahupatrikaa, Bodhaini, Gandhaphala
• Unani: Hulbaa, Methi
• Also, known as: Methya, Menthya, Vendayam, Vendhayam, Menthulu, Uluva, Uluhaal, Methi, Shanbalileh, Shembalita, Hilbeh, Halba, Hulba, Halbah,Hu lu ba,  Menthe, Mente, Uluva, Mendium, Ventaiyam, Mentulu, Methini, Griechisches Bockshorn, Fenugrec, Fieno Greco, fenegriek,  Abish, Fenegriek, Fenugrec, Bockshornklee, Trigonella, Fieno Greco, Koruha, Fenu-guriku, Horopa, Penigurik, Aholva, Fenogreco

Habitat: South Asia and Southeastern Europe

Origin: India   

Harvested: Cultivated 

Parts Used: Dried seeds                                                             

General Information:

Trigonella foenum graecum an aromatic, 2-3 feet tall, annual herb, bearing trifoliate light green leaves with toothed margins and small white flowers cultivated throughout India and also in the Middle East, North Africa and Egypt. It belongs to the Fabaceae family. The seedpods of this plant contain about 10 to 20 small, yellowish-brown, aromatic, and pungent seeds. These leaves have a much milder flavor than the seeds, tasting somewhat like a blend of fennel and celery. 

It is an essential part of Indian spices and used in food not only for enhancing the taste of the food, but it also provides some preventive health benefits. Fenugreek seeds are most commonly used as medicine in Ayurveda as well as folk medicine. Fenugreek Seeds are indicated in most of the diseases, but the Fenugreek leaves are commonly used as a food additive. Fenugreek has been grown since ancient times for food medicinal purposes. It is an important spice and pulse in Ethiopia, the Middle East, China, and India. There are the different forms of these products which are methi means seeds, sag methi means fresh leaves and Kasuri methi means dried leaves.

Fenugreek is used mainly as a spice. Roasted and ground seeds are ingredients of pickles, chutneys, spice mixtures, and curry powders. Fenugreek leaves are an important spice in Indian cuisine and can be found in yeast bread called methi naan. Try mashing the leaves and sprinkling them over curries and dry vegetable dishes just before serving for an unforgettable flavor. The raw Fenugreek seeds have a bitter taste. However, they offer a more pleasant taste when cooked. The dried and ground seeds and dried leaves of fenugreek also known as Kasuri methi are the most commonly used parts of this plant in cooking as a spice and a flavoring agent.

How to use:   

Decoctions are suitable for roots, barks, large seeds & berries, and other dense material. The simple way to make decoction is, in a saucepan, add 1 tablespoon of dried herbs to 1 cup of water. Bring the water to boil, reduce heat and simmer for 30-60 minutes. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:

• You can sweeten your herbal decoctions with bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.

Precautions: 

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

All information on this website is for educational purposes ONLY.

This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.