Fenugreek (Trigonella foenum-graecum) is a member of the Leguminosae family.
Fenugreek is a native to India and southern Europe. For centuries it has grown wild in India, the Mediterranean and North Africa.
Fenugreek is the small stony seeds from the pod of the bean-like plant. The seeds are hard, yellowish brown and angular.
culinary use :
The major use of fenugreek is in curry powders, figuring in many mixtures, especially vindaloo and the hot curries of Sri Lanka. It is an ingredient of Panch phoron, the Indian five-spice mixture. The leaves, both fresh and dried, are used in meat curries, dhal and vegetable dishes and chutneys.
Fenugreek is a digestive aid. As an emollient it is used in poultices for boils, cysts and other complaints. Reducing the sugar level of the blood, it is used in diabetes in conjunction with insulin. It also lowers blood pressure. Fenugreek relieves congestion, reduces inflammation and fights infection.
Powerful, aromatic and bittersweet, like burnt sugar. There is a bitter aftertaste, similar to celery or lovage.
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