Fenugreek seed

Fenugreek (Trigonella foenum-graecum) is a plant in the family Fabaceae. The plant's seeds, known as fenugreek seeds, are commonly used in cooking and traditional medicine.

Description

Fenugreek is an annual plant that grows up to 60 cm tall. The leaves are small and trifoliate, while the flowers are white to yellowish. The seeds are hard, yellowish brown and angular. They are enclosed in a pod that splits into two when ripe.

Cultivation

Fenugreek is a warm season crop and is grown in many parts of the world including India, North Africa, and the Mediterranean region. It prefers well-drained, neutral to slightly acidic soil and full sun exposure. The seeds are sown in early spring and harvested in late summer.

Culinary uses

Fenugreek seeds are a common ingredient in Indian cuisine, particularly in curry powders, spice blends, and teas. They have a bitter taste, which is reduced by roasting. They are also used in the preparation of pickles, vegetable dishes, and dals.

Medicinal uses

In traditional medicine, fenugreek seeds are used for their anti-inflammatory, antidiabetic, and lactation-enhancing properties. They are rich in dietary fiber, protein, and iron, and contain a unique compound called 4-hydroxyisoleucine, which may help regulate blood sugar levels.

Safety and side effects

While generally safe for consumption, excessive intake of fenugreek seeds may cause gastrointestinal discomfort. They may also interact with certain medications, particularly those for diabetes and blood clotting.

See also

• List of culinary herbs and spices
• List of plants used in herbalism

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