Aromate prized in Indian and oriental cuisine, our fenugreek develops semi-bitter flavours with a slight sweet note at the end of tasting. It is found in many spice and curry blends.
Association in the kitchen: soups, white meats, fish, stews, homemade curry
Packaging : Resealable bag - conservation of aromas.
Origin - Plantations : India
"Perfect for your homemade sauces, curries and stews."
Warning: Last items in stock!
Availability date: 10/31/2019
Fenugreek is an aromatic herbaceous plant of the Fabaceae family. It is also found under the name trigonella fenugreek or senegrine.
An annual plant that can reach up to 60 cm in height, it is distinguished by its oval leaves with three leaflets. The flowers of fenugreek are pale yellow. They produce pods 7 to 8 cm long.
A condiment plant, fenugreek is used in the composition of curries and ras-el-hanout. Its seeds and leaves are eaten.
It is rich in vitamin A, B1, C and contains magnesium, calcium, iron, phosphorus, sulphur and up to 30% protein. It has a characteristic odour close to that of celery, which is found in Maggi broth or Viandox.
Did you know that? India is the largest producer and consumer of fenugreek.
Fenugreek is an annual plant. The sowing period is between March and September. During the first three months after sowing, it is recommended to grow the plant under cover. Native to countries with a mild climate, fenugreek fears frost!
The use of fenugreek differs from country to country:
In India, fenugreek is called "meth" and its leaves and seeds are consumed. It is one of the aromatic plants often found in the composition of masalas (a mixture of spices).
In Morocco, fenugreek seed is used in tagines cooked with the leftovers: the terda. It is a mixture of legumes, garlic, onions, tomatoes and spices to be eaten spread on bread.
Fenugreek is native to North Africa. It was also cultivated in India, Pakistan and the Middle East before being imported into Asia.
Used in 1500 B.C. by the Egyptians, will be mentioned around -400 B.C. by Hippocrates, a Greek physician, as a plant with soothing virtues. It is in the 7th century, that one will start to cultivate it in the Middle East.
Fenugreek has long been used for medical purposes. Its use has differed from country to country:
- In Egypt: it was already used 1,500 years ago in places of worship to clean the air. Fenugreek was also used in the composition of the elements necessary for mummification.
- In China: Fenugreek is one of the plants used in ancestral Chinese medicine.
Fenugreek acts on our :
Fenugreek is also used in Ayurvedic medicine. One lends to him in particular virtues anti-inflammatory and strengthening. It is also used to fight against rheumatism, respiratory problems, asthma ... It also opens the appetite and is recommended in people suffering from eating disorders of anorexic type.
Finally, Fenugreek is a galactogenic plant, very useful for promoting lactation in nursing mothers. However, consumed in large quantities (more than 4,000 mg per day), it can cause uterine contractions and should therefore be avoided during pregnancy.
Today, fenugreek is appreciated by sportsmen and women because it increases sports and muscle performance. It also allows to recover more quickly after the effort.
In China, fenugreek is used in the horse industry to fortify horses, while in India fenugreek is used as a fodder solution equivalent to our hay.
Did you know that? Ayurveda is based on 3 humours called Doshas: Vata, Pitta and Kapha. Ayurveda practitioners consume fenugreek because it calms Vâta (movement) and Kâpha (stability). When man finds a certain balance between his 3 doshas, he is considered healthy according to Ayurvedic rules.
The taste of fenugreek is similar to celery with a sweet and slightly bitter note. All the elements of fenugreek are used in cooking:
Fenugreek plays an important role in Ayurvedic cuisine. It stimulates the appetite while controlling sugar and bad cholesterol levels. Its seeds are used in the preparation of curries.
This Asian-flavoured vegetarian recipe is a tasty appetizer. The vegetables (mushrooms, carrots, onions, garlic, zucchini...) are sliced and sprinkled with a mixture of spices: garam masala, fenugreek, powdered fennel, cumin, pepper. Brown them in sherry vinegar, soy sauce and add 1 tablespoon of cane sugar. Make your spring rolls with rice leaves. Excellent with a sweet and sour sauce.
Massalé beef is a tasty and spicy recipe that seduces for the power of its taste. Flavour your oil with the following spice mixture: Cinnamon, cardamom, cloves, star anise. Add shallots, tomatoes and green peppers. After 5 minutes, garnish with onion, garlic and ginger paste. Once the onion paste is liquefied, add the coriander, chilli, cumin, fennel and fenugreek. Cook the beef in the vegetables. Excellent with rice.
Fenugreek goes particularly well with citrus fruits: Oranges, grapefruits, lemons... Cut your citrus fruits and fry them in a pan, add sugar, a little vinegar and a teaspoon of fenugreek powder. Let it stew. Enjoy with a cheese bench or as an accompaniment to a brioche or bread.
We advise you to keep fenugreek powder in an airtight container, away from light. Fenugreek leaves can be kept in the refrigerator for a few days.
Marie-Lise H. published the 02/04/2020 following an order made on 19/03/2020
Au top comme d'habitude
Comau R. published the 10/03/2020 following an order made on 29/02/2020
Très bien, conforme à mes attentes, je recommande
Sabrina A. published the 19/01/2020 following an order made on 11/01/2020
super rien a redire tt est parfait
Sophie C. published the 18/01/2020 following an order made on 17/12/2019
Épice de qualité, bon rapport qualité/prix
Delphine D. published the 27/12/2019 following an order made on 18/12/2019
J'aime dans les soupes
Vincent B. published the 18/12/2019 following an order made on 11/12/2019
Epice de qualité, parfum extra, très belle découverte
Nathalie B. published the 17/12/2019 following an order made on 09/12/2019
ça sent très bon cette odeur d'épices.
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