Fenugreek Leaves Cut

Botanical Name: Fenugreek seed (Trigonella foenum-graecum) is a plant-based ingredient.

Common Name:

• English: Kasuri Methi
• Ayurvedic:Here is a rephrased version of the product description: This package contains a selection of Ayurvedic herbs and botanicals, including methika, fenugreek, vastika, selu, methini, dipani, bahupatrika, bodhaini, and gandhapala.
• Unani: Hulbaa, Methi
• Also referred to as:Here is a rewritten version of the text: This list includes various names for the same plant species, including: * Methi (also known as Menthya, Vendayam, etc.) * Fenugreek (also known as Fieno Greco, Fenegriek, Bockshornklee, etc.) * Trigonella (the botanical name for this plant) * Other regional and linguistic variations of the same names.

Origin: India   

Harvested: Cultivated 

Parts Used: Dried leaves                                                               

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Fenugreek seed (Trigonella foenum-graecum) is a plant-based ingredient.This annual herb grows 2-3 feet tall and has trifoliate light green leaves with toothed edges. It produces small white flowers and is native to India as well as parts of the Middle East, North Africa, and Egypt. The plant belongs to the Fabaceae family. Its seedpods contain 10-20 seeds that are yellowish-brown in color, aromatic, and pungent. In contrast, the leaves have a milder flavor, often described as a combination of fennel and celery.

Fenugreek seeds are a fundamental component of Indian spices, used not only to enhance flavor but also to provide health benefits. In Ayurveda and folk medicine, fenugreek seeds are commonly employed as a medicinal agent. While the seeds are often used in this way, the leaves are typically consumed as a food additive. Fenugreek has been cultivated for centuries for both culinary and medicinal purposes. It is an important spice and legume in Ethiopia, the Middle East, China, and India, where it comes in various forms: methi (seeds), sag methi (fresh leaves), and kasuri methi (dried leaves).

Fenugreek is primarily used as a spice in various dishes. Roasted and ground seeds are often found in pickles, chutneys, spice blends, and curry powders. Fenugreek leaves are a key ingredient in Indian cuisine, particularly in methi naan bread. To add an extra layer of flavor to curries or dry vegetable dishes, simply mash the leaves and sprinkle them on top just before serving. Raw fenugreek seeds have a bitter taste, but they become more palatable when cooked. The most commonly used parts of the plant for cooking are dried and ground seeds and leaves, also known as kasuri methi.

How to use:

Hot Infusion:

To prepare dried herbs or flowers, combine 2-3 tablespoons of the dried material in a cup or teapot. Pour hot water over it, then cover with a lid for 10-30 minutes. This process releases the antioxidants, enzymes, vitamins, flavonoids, and volatile oils from the botanicals into the liquid. Strain and press out as much liquid as possible before serving.

Tips:

• Herbal teas can be sweetened using honey, natural fruit juices, stevia leaf powder, or licorice root powder.
• Freeze tea in ice trays or pop molds to create ice cubes or pops.

Precautions: 

Before using this herbal product, consult a qualified healthcare professional, especially if you're pregnant, breastfeeding, or taking medication.

This website provides information for educational use only.ONLY.

The following statement is in accordance with Canadian regulations regarding health claims: This product has not been assessed for safety or efficacy by Health Canada.

This product is not intended for use in diagnosing, treating, curing, or preventing any medical condition.