39 top fenugreek kitchen insights

Did you know that the scientific name of fenugreek is foenum graecum, which literally translates to “Greek hay”?

• The word “fenugreek” comes from the fact that it was one of the most significant sources of animal feed in ancient Greece and Rome. The name comes from that fact. In many regions of Europe and Africa, fenugreek is still used as an animal feed ingredient.
• Bitter in flavour, fenugreek seed also have a strong odour that is reminiscent of the aroma of maple syrup or sugar that has been caramelised. The bitterness of a substance may be lessened by subjecting it to high temperatures (roasting). Candies, soft beverages, baked items, marinades, and ice creams may all benefit from the addition of fenugreek seed that has been roasted and then crushed before use.
• Fenugreek is often used as one of the spices in Indian curry powder. Additionally, it is an essential component of the flavouring process for vanilla, maple syrup, and rum that is produced commercially.
• The ancient world used fenugreek as both a culinary spice and a medicinal plant for a significant portion of its history. It was one among the spices that the Egyptians used when they embalmed their dead, while the Greeks and Romans used it as feed for their livestock (hence the Latin foenum graecum meaning Greek hay). In the large gardens of the imperial court that belonged to Charlemagne, it was cultivated.

Fenugreek nutrition values and health benefits

1. It has been shown that fenugreek may help lower cholesterol levels, particularly those related to low density lipoprotein (LDL). It is well known that they contain a significant amount of steroidal saponins, which inhibit the absorption of triglycerides and cholesterol.
2. Fenugreek, which contains galactomannan, is an important component in the diet for ensuring that one has a healthy heart. In addition to this, it has a high potassium content, which works against the effects of sodium to assist in the regulation of heart rate and blood pressure.
3. Methi, either in the form of seeds or leaves, is required to be included in the diet of a diabetic patient. Because of a natural soluble fibre called galactomannan that is found in fenugreek, the rate at which sugar is absorbed into the blood is slowed down. In addition to this, it has the amino acid that is important for stimulating the synthesis of insulin in the body.
4. Because it is high in fibre and antioxidants, fenugreek assists in the body’s natural process of clearing out harmful toxins, which in turn makes digestion easier. Tea made from fenugreek is sometimes used to alleviate symptoms of indigestion and stomach discomfort.
5. Fenugreek seeds, when added to our meal at a rate of one teaspoon per serving, have the potential to be an excellent treatment for acid reflux and heartburn. The mucilage of fenugreek seeds coats the lining of the stomach and intestines, which helps to calm inflamed tissues in the digestive tract. Before ingesting, we may make the methi seeds’ outer layer more mucilaginous by soaking them in water before consumption.
6. Chewing soaked methi seeds first thing in the morning on an empty stomach is a great way to include fenugreek into our weight loss diet. The natural soluble fibre included in fenugreek has the ability to inflate and fill the stomach, which helps to reduce hunger and contributes to the achievement of weight reduction objectives.
7. When combined with a spoonful of honey and lemon, fenugreek has been shown to be an effective remedy for lowering fever by feeding the body. The mucilage found in fenugreek has a sedative effect, which helps relieve coughing as well as the discomfort associated with a sore throat.
8. When it comes to the “must haves” for nursing moms, fenugreek is towards the top of the list. This is because the spice contains diosgenin, a compound that encourages nursing women to produce more milk and is responsible for this effect. Nursing moms use fenugreek as a galactagogue to enhance their breast milk production when their supply is insufficient.
9. Fenugreek is believed to aid in the process of inducing labour by increasing the frequency and intensity of uterine contractions. In addition to that, it eases the agony of labour. However, I want to warn you about something. Consuming an excessive amount of fenugreek seeds while pregnant may increase the risk of having a miscarriage or giving delivery too early.
10. Fenugreek’s high fibre content, which includes saponins, mucilage, and other compounds, binds to toxins in the meal and helps flush them out of the body. As a result, this helps to prevent cancer from developing in the mucus membrane that lines the colon.
11. Fenugreek has anti-inflammatory components that help in the treatment of a variety of skin conditions including burns, boils, and eczema. Vitamin C, which is also found in fenugreek, is a potent antioxidant. It is well known that the seeds may assist in the removal of scars.
12. Face packs containing fenugreek or methi may be used to help prevent blackheads, pimples, wrinkles, and other skin conditions. You may do wonders for your skin by washing your face with water that has been boiled with fenugreek seeds or by putting a paste made of fresh fenugreek leaves to your face and leaving it on for twenty minutes.
13. Your hair will become glossy and dark if you include fenugreek in your diet or use the seed to form a paste that you apply to your tresses directly. One effective treatment for thinning hair and loss of hair is to massage one’s head on a daily basis with boiling fenugreek seeds that have been soaked in coconut oil for the previous night.

100g of fenugreek has 323 calories(1351kj), 23g protein, 6g fat, and 58g carbs, including 25g fibre.

How to store fenugreek and how to buy them

• The seeds of fenugreek have a solid consistency and an oval shape. They have a colour that is between between yellow and brown. They have the appearance of little stones, and you can recognise them by the deep furrow that runs across one side of the surface of one of the sides. In several Indian shops, you may buy these seeds, either in their entire or ground form, according on your preference.
• When it comes to taste, fenugreek seeds from one batch are almost indistinguishable from those from another batch. Nevertheless, you need to make sure that the location has been well cleaned. When the seeds are collected, it is not uncommon to find that they are contaminated with tiny stones or grit. This is because the seeds are shaped similarly to stones. Before you put them in your grinder, make sure you give them a careful and comprehensive inspection to make sure they won’t do any damage.
• If you store whole seeds in a container that does not allow air to escape and keep them out of direct sunlight, they will stay fresh for three years. After the seeds have been ground, the flavour of fenugreek becomes less potent, and the ground seeds may only be used for a few months after they have been crushed.
• Before making a purchase of prepared powder, you should be sure to choose a brand that has a good reputation, as well as check the seal and the date it should be used by. Since fenugreek powder has a limited shelf life and rapidly loses its aroma, you should only buy it in little quantities as you need it rather than stockpiling it.
• Even better than fenugreek seeds are frozen fenugreek leaves, which are well worth the effort of hunting for them in the market. Frozen fenugreek leaves can be found in most grocery stores. You shouldn’t have any trouble locating them on the internet either. When they are used directly in recipes for soups and curries, you may consider them the same as any other bitter leafy green that is utilised in a way that is comparable. On the other hand, they may be utilised as a powerful flavorful element in dishes that call for slow-cooked gamey meats like goat or lamb.
• The most obvious thing that we do with fresh fenugreek leaves is to wrap them in newspaper or absorbent paper and keep them in the refrigerator. This is the most effective way to maintain their freshness. On the other hand, this will only keep the leaves fresh for a maximum of three to four days. After some time has passed, you will notice that the leaves have turned dull, and it will become fairly difficult to remove the leaves from the stems. This is because the leaves have become attached to the stalks.
• It is not hard to determine whether or not the fenugreek is of poor quality. If you run into any of these situations, you will quickly learn that fenugreek is not a good ingredient to use. You are still able to utilise it even if there are less benefits, despite the fact that there are fewer signs to look for.
  1. The following are those approaches; if you ever come across them, it is imperative that you do not ingest them in any capacity. Consuming food makes little sense if you are unable to get the necessary nutrients from the food you eat.
  2. The fenugreek starts off with a dark hue, but as time passes, it begins to lose its colour. Do not take the fenugreek under any circumstances if you see that the colour is beginning to fade.
  3. If you see any undesirable growth on the spice, give the airtight container a thorough inspection. It indicates that the fenugreek has been tainted along with it as well. Throw it out since doing so poses a major risk to your health.
  4. In the event that you do not find any of the aforementioned signs, you should next do a taste test. By doing so, it will be simple for you to determine if you are required to continue consuming it or whether it should be discarded.

Cooking techniques, secrets, and tips from the kitchen

1. There are many different kinds of garam masala, which is a famous Indian spice blend, but adding powdered fenugreek seeds brings out the best flavour in a combination of cinnamon, bay leaves, cardamom, cumin, coriander, black pepper, cloves, and mace, among other spices. Garam masala comes in many different varieties. It is most effective when introduced towards the finish of the process of cooking, and it may be used in a variety of Indian dishes including lentils, soups, and curries, amongst others. Ensure that the spice blend is kept in an airtight container and that it is kept in a cool, dark place away from direct sunlight.
2. The curry known as Aloo Methi is a traditional dish from India. It is made with potatoes and a variety of spices and herbs, including cumin, red chilies, turmeric, fenugreek, and coriander. At the very end of the process of cooking, chopped fenugreek leaves are included into the combination of potatoes that have been sautéed. The meal may be accompanied with roti’s or rice on the side when it is served.
3. Berbere is a chile and spice blend that is used to season a number of Ethiopian dishes, including fried chicken, amongst other things. There are a variety of herbs and spices incorporated, some of which include fenugreek, chilies, paprika, ginger, onion powder, cardamom, coriander, nutmeg, garlic, cloves, and cinnamon. Meals consisting of ribs, chicken, or pig that have been grilled might all potentially benefit from the addition of this spice combination.
4. Sprouted fenugreek seeds have a robust flavour, a little bitter aftertaste, and a delightfully crisp texture. In addition, they provide a wide range of positive health effects. If you would want to improve the nutritional value of your go-to salad, consider scattering a handful of these sprouts over the top of it.
5. This classic Indian chutney is made using fenugreek leaves, red chilies, tamarind, jaggery, garlic, and other spices. The use of components that are sweet, sour, and spicy in this dish serves to neutralise any inherent bitterness that may be present in the leaves. Dosa, roti, or paratha may be accompanied with methi chutney when it is served.
6. Niter Kibbeh is an Ethiopian clarified butter that is very similar to ghee. However, unlike ghee, Niter Kibbeh is seasoned with aromatics and spices such as fenugreek, cardamom, cumin seeds, and cinnamon. Ghee is the only kind of butter that is clarified in Ethiopia. It has a variety of applications, including stews, sautés of meat and vegetables, and braised vegetable dishes.
7. Fenugreek has a long history of usage in herbal medicine, dating back thousands of years. Today, it is the plant that is used more often than any other in nature to support the production of breast milk that is both healthy and abundant. Nursing mothers may have a tranquil and delicious moment of relaxation thanks to this caffeine-free tea that is created with fenugreek, cinnamon, fennel, nettle leaf, red raspberry leaf, and dandelion. The tea also contains red raspberry leaf.
8. Fenugreek goes well with a variety of foods, including vegetables with leafy greens, beets, potatoes, tomatoes, peas, legumes, seafood, whole grains, and dairy products, amongst others. It is also an important ingredient in many other kinds of pickles, such as cucumber, mango, and lime, among others. Cardamom, coriander, cumin, fennel, mustard seeds, turmeric, and paprika are just a few examples of some of the most common spice combinations.

History of fenugreek from the beginning until today

• Records show that people have been using fenugreek for at least 6,000 years. Archaeologists date the earliest usage of this spice to about 4000 BC, based on the discovery of remnants of the plant at a site called Tell Halal in Iraq.
• Was employed by the ancient Egyptians because it was considered a medicine that could help with many ailments. Some researchers even speculated that may be used to treat burns in addition to facilitating conception. It was also an integral part of the mummification procedure.
• The ancient Greek physician Hippocrates used it as an analgesic and pain reliever. Besides the Eleusinian Mycenaeans, other ancient Greeks also used fenugreek as a treatment for many ailments. Fever, breathing, and stomach issues were all treated with it by the ancient Romans. They also used it to speed up the recovery process after injuries.
• Mixed with heated oil was employed in the first fight between the Jews and the Romans. This brew was deployed to keep potential infiltrators at bay. Fenugreek is a common ingredient in dishes prepared for the Jewish New Year celebration of Rosh Hashanah. Fenugreek is said to be a blessing in disguise that might help you reap more rewards in the next year.
• Pastrami, a dried and cured beef product, is made using a paste made from fenugreek seed powder, a common ingredient in Armenian cooking.
• Cenen, a paste made from fenugreek seeds, is a staple in traditional Turkish cooking. Cumin, black pepper, and other herbs and spices are used to flavour it.
• Iranian food often incorporates shanbalileh, or methi leaves. The eshkeneh soup, the herb stew ghormeh sabzi, and the herb frittata kuku sabzi are just a few examples of the many meals that use these and other greens.