Fenugreek

Botanical Name: Trigonella foenum-graecum

Other names: Bird’s Foot, Foenugreek, Goat’s Horn

Description

Fenugreek is the small stony seeds from the pod of a bean-like plant. The seeds are hard, yellowish brown and angular. Some are oblong, some rhombic, other virtually cubic, with a side of about 3mm (1/8”). A deep furrow all but splits them in two. This spice native to the eastern Mediterranean provides a good source of protein, vitamins and minerals, and is very useful in a vegetarian diet. Uncooked fenugreek tastes bitter and very disagreeable. It is often lightly dry roasted before use to mellow the flavor. Fenugreek has a strong aromatic smell similar to that of celery or lovage, and dominates commercial curry powder.

Usage
Fenugreek is combined with other spices in many Indian dishes and pickles. It is an ingredient of curry powder and sambhar powder. In Egypt and Ethiopia, fenugreek is used in bread. In India the roasted ground seeds are infused for a coffee substitute or adulterant. A tea can be made by infusing teaspoon of seed with two cups of water for five minutes.

Attributed Medical Properties

Fenugreek seeds can also be taken for diabetes. The normal dose is 2 teaspoons of powdered seeds taken daily in soup or milk. Fenugreek seeds are useful in the removal of dandruff also. Other uses of Fenugreek is in the treatment of anaemia, fevers, stomach disorders, respiratory infections, Bad Breath and Body Odour .