A seed with ancestral roots

Fenugreek was already cultivated by the Egyptians, Greeks, and Romans, both as a food and for its uses in traditional medicine. Today, it is still commonly used in Indian, Middle Eastern, and African cuisines, and valued for its nutritional, digestive, and aromatic qualities.

Description

Small, angular seeds, golden yellow to ochre in color. Strong, characteristic odor reminiscent of curry or celery. Slightly bitter and spicy taste.

Nomenclature

• Common names: Fenugreek, trigonella, senegrain
• Latin name: Trigonella foenum-graecum
• Family: Fabaceae
• Part used: Seed
• Form: Whole, dry
• Origin: India, Mediterranean, North Africa
• English name: Fenugreek seeds
• German name: Bockshornsamen
• Name in Spanish: Semillas de fenogreco
• Name in Italian: Semi di fienogreco
• Name in Arabic: حلبة (Ḥalba)

Main virtues

Fenugreek is traditionally used for its stimulating and restorative effects, particularly during periods of fatigue or convalescence. It is also valued for its soothing effect on the digestive system and its natural thickening properties thanks to its mucilages.

Main constituents

Proteins, fibers, mucilages, saponins, flavonoids, alkaloids (trigonelline), minerals (iron, magnesium, phosphorus).

Use and dosage

• Infusion: 1 to 2 teaspoons of whole seeds per cup, to infuse or decoct for 10 minutes.
• Germination: seeds to soak then germinate for 2 to 4 days, to eat raw in salad.
• Cooking: Lightly roast the seeds to soften their bitterness, use in curries, stewed vegetables, sauces and breads.

Precautions, side effects and contraindications

• Not recommended for pregnant women (potential uterine stimulation).
• May affect blood sugar levels: monitor in diabetics.
• In high doses, may produce a characteristic body odor (similar to maple syrup).

History and origin

Fenugreek has been cultivated for over 4,000 years. It appears in Egyptian medicinal papyri and Ayurvedic medicine. Widespread throughout the Mediterranean basin, it has also been used as a fodder plant and medicinal spice.

Miscellaneous information

• Packaging: bulk, kraft bag, airtight jar.
• Storage: dry, away from heat and humidity.
• Shelf life: 24 months in airtight container.

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• Texts of Ayurvedic medicine and Arabic herbalism
• Works on ethnobotany and classical phytotherapy

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