Fenugreek Seed Powder

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 blend includes various herbs and plants such as fenugreek (Methika), coriander (Methi), vatsaka, selu, methini, dipani, bahupatrika, bodhaini, and gandhapala.
• Unani: Hulbaa, Methi
• This product is also referred to by other names.Here is the rewritten text: The following names are used to refer to the same herb: Methya, Menthya, Vendayam, Methi, Menthe, Mentulu, Uluva, Hilbeh, Halba, Hulba, Fenugrec, Fieno Greco, Fenegriek, Trigonella, Bockshornklee, Koruha, Horopa, Penigurik.

Habitat: This region encompasses countries in South Asia and Southeastern Europe.

Origin: India   

Harvested: Cultivated 

Parts Used: Dried seeds                                                           

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Trigonella foenum-graecum is an annual herb that grows up to 2-3 feet tall, with trifoliate light green leaves and small white flowers. Native to India and cultivated in the Middle East, North Africa, and Egypt, it belongs to the Fabaceae family. The plant's seedpods contain 10-20 small, yellowish-brown seeds with a strong aroma. In contrast, its 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, they're commonly employed as a treatment for various ailments. While the seeds are often used medicinally, the leaves are typically used as a food additive. Fenugreek has been cultivated for centuries in multiple regions, including Ethiopia, the Middle East, China, and India, where it serves as both a spice and pulse. The product comes in three forms: methi (seeds), sag methi (fresh leaves), and kasuri methi (dried leaves).

Fenugreek is primarily used as a spice, with roasted and ground seeds often incorporated into pickles, chutneys, spice blends, and curry powders. In Indian cuisine, fenugreek leaves are also an essential component, commonly found in methi naan bread. For added flavor, try mashing the leaves and sprinkling them over curries or dry vegetable dishes just before serving. The raw seeds have a bitter taste, but they become more palatable when cooked. The most commonly used parts of fenugreek for cooking are its dried and ground seeds and leaves, also known as kasuri methi, which serve both as a spice and flavoring agent.

How to use:

Powdered Herb:

Powdered herbs can be used in a variety of applications.

You can add powdered herbs to various foods like smoothies, sauces, spreads, and baked goods. For children, mix the powder with honey or glycerin to create a paste. The thicker the paste, the stronger the flavor will be. This method is called an electuary, which helps mask any bitterness with a sweet taste.

Encapsulating your own powdered herb at home ensures that the capsule contents are 100% pure herb, free from fillers or additives. The capsules can be dissolved in a liquid for easy consumption.

To make a poultice, mix an herbal powder with a liquid, such as water, to create a paste that can be applied directly to the skin. This approach is particularly beneficial for treating various skin issues.

Mix powdered herbs with water, fruit juice, or another liquid to create an herbal shot.

Precautions: 

Before using this herbal product, it is recommended that you consult with a qualified healthcare professional, especially if you are pregnant, breastfeeding, or taking medication.

This website provides information for educational use only.ONLY.

This product has not undergone evaluation by Health Canada.

This information is for informational purposes only and should not be used as a substitute for medical advice.