Fenugreek Seed Whole

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

Common Name:

• English: Kasuri Methi
• Ayurvedic:List of Ayurvedic herbs and plants: - Methika (also known as Fenugreek) - Methi (Fenugreek seeds) - Vastikaa (also known as Asparagus) - Selu (also known as Senna) - Methini (also known as Fenugreek leaves) - Dipani (also known as Water Hyssop) - Bahupatrikaa (also known as Two-Flowered Caper) - Bodhaini (also known as Indian Pennywort) - Gandhaphala (also known as Sandalwood fruit)
• Unani: Hulbaa, Methi
• This product is also referred to as:This text appears to be a list of various names for the same plant species. Here is a rewritten version: The following are alternative names for this herb: Methi, Fenugreek, Trigonella, Greek Clover, and Uluva. Other regional names include Menthe, Menthulu, Hilbeh, Halba, and Shembalita, as well as Abish, Koruha, and Horopa.

Habitat: The region encompasses 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 also cultivated in the Middle East, North Africa, and Egypt, it belongs to the Fabaceae family. The seedpods contain 10-20 small, yellowish-brown seeds with a strong aroma. In contrast, the herb's leaves have a milder flavor, similar to 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 Ayurvedic and folk medicine, they're commonly employed as a treatment for various ailments. While the leaves are often used as a food additive, the seeds hold medicinal value. With a history dating back to ancient times, fenugreek is cultivated in several regions, including Ethiopia, the Middle East, China, and India. The product comes in different 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 an essential component of Indian cuisine and can be incorporated into methi naan bread. To enhance flavor, simply mash the leaves and sprinkle 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 in cooking are the dried and ground seeds, as well as the dried leaves known as Kasuri methi, which serve both as a spice and flavoring agent.

How to use:   

To prepare a decoction, combine one tablespoon of dried herbs with one cup of water in a saucepan. Bring the mixture to a boil, then reduce the heat and let it simmer for 30-60 minutes. After straining, press out as much liquid as possible from the solids.

Tips:

• Herbal decoctions can be sweetened using a small amount of honey, natural fruit juice, stevia leaf powder, or licorice root powder.

Precautions: 

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

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