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Fenugreek, which goes by the botanical name Trigonella foenum-graecum is native to Western Asia and the Mediterranean's. Be it the cuboidal shaped seeds, fresh leaves, or sprouts, this traditional herb has found its way in...
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Fenugreek, which goes by the botanical name Trigonella foenum-graecum is native to Western Asia and the Mediterranean's. Be it the cuboidal shaped seeds, fresh leaves, or sprouts, this traditional herb has found its way in several Indian cuisines, pickles, vegetable curries, or as spice mixes used for flavouring in food. Fenugreek or methi is extensively used in Indian kitchens for its numerous health benefits. It is a staple ingredient of sorts that can be used in several ways slightly toasted, powdered or soaked in water.
Ancient folklore has it that the mucilage content in fenugreek seeds, allowed Ancient Egyptians to use the powder for the purpose of embalming the mummies. The holistic science of ayurveda also documents the use of fenugreek powder. Fenugreek powder is a powerhouse of numerous health-promoting nutrients like dietary fiber, protein, vitamin B1, B2, B3 and C, zinc, iron, copper and polyunsaturated fats. It also contains bioactive constituents like saponins, volatile oils, mucilage, and alkaloids like choline and trigonelline.
