Fenugreek Seed

Listing ID #4305720

• Botanically, fenugreek is a small annual leguminous herb belonging in the family of fabaceae, of the genus: Trigonella. Scientific name: Trigonella foenum-graecum. Some of the common names include greek-hay, mehti, bird's foot, greek-clover, etc.
• Strongly aromatic and pungent flavored fenugreek seeds are popular spices widely employed for their culinary as well as for medicinal properties.
• Fenugreek is native to sub-Himalayan plains of Indian subcontinent, and today; it is widely grown all-over southern and Mediterranean Europe, Middle-East Asia and northern African regions.
• Its seeds are small, hard, and resemble tiny, multi-faceted stone-pieces. Raw seeds have maple flavor and bitter taste; however, their taste becomes more acceptable once they were gently dry-roasted under light heat.

HEALTH BENEFITS OF FENUGREEK SEEDS

• Fenugreek seeds are rich source of minerals, vitamins, and phytonutrients. 100 g seeds provide 323 calories.
• The seeds are a very good source of soluble dietary fiber. Soaking the seeds in water makes their outer coat soft and mucilaginous. 100 g of seeds provide 24.6 g or over 65% of dietary fiber
• Non-starch polysaccharides (NSP) which constitute major fiber content in the fenugreeks include saponins, hemicellulose, mucilage, tannin, and pectin.
• NSPs (non-starch polysaccharides) increase the bulk of the food and augment bowel movements. Altogether, NSPs assist in smooth digestion and help relieve constipation ailments.
• fiber in the seeds helps lower rate of glucose absorption in the intestines thus controls blood sugar levels. Fenugreek seeds are therefore one of the ingredient that recommended in the diabetic diet.
• The seeds contain many phytochemical compounds which attribute for the medicinal properties of fenugreeks.
• This prized spice is an excellent source of minerals like copper, potassium, calcium, iron, selenium, zinc, manganese, and magnesium.
• It is also rich in many vital vitamins that are essential nutrients for optimum health, including thiamin, pyridoxine (vitamin B6), folic acid, riboflavin, niacin, vitamin A, and vitamin-C.

SELECTION AND STORAGE

• Choose whole seeds from authentic brands. The seeds should feature bright golden-yellow color, hard and exude delicate maple flavor.
• Store whole seeds in airtight glass container and place in a cool, dark place where it can stay fresh for several months. Powdered or paste form of fenugreek, however, should be kept in the air-sealed packets and placed inside the refrigerator.

USES

• Traditionally, fenugreek seeds are being used in a wide range of culinary recipes, especially in spice mix. The seeds either in the forms of whole seeds, sprouted, powder, sauce or as paste used in a variety of savory dishes in many parts of Middle-East, India, Mediterranean and Central Asian regions.
• The seeds should be added in small quantities in food since they possess strong aroma and bitter taste. Dry fry under light heat in order to mellow their flavor.
• Fenugreek is one of the chief ingredients in Indian curry and masala powders.
• Small quantity of sprouted seeds added to vegetables and lentil dishes.
• Fenugreek greens, known as methi, either fresh or dried, is one of the prominent leafy-green featuring in India and Pakistani cooking.
• Sprouted fenugreek seeds are used in salads, paste, dips, fillings, etc.