A popular flavour in Indian and oriental cuisine, our fenugreek develops semi-bitter flavours with a slight sweet note at the end of the tasting. It is found in many spice and curry blends.
Food pairing: soups, white meats, fish, stews, homemade curry
Packaging : 40g resealable bag - aroma preservation.
Origin - Plantations: India
"Ideal for your sauces, curry and homemade stews"
Warning: Last items in stock!
Availability date: 10/31/2019
Fenugreek is a herbaceous aromatic plant of the Fabaceae family. It is also found under the name of fenugreek or senegrained trigonella.
An annual plant that can reach a height of up to 60 cm, 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. The seeds and leaves are consumed.
It is rich in vitamins A, B1, C and contains magnesium, calcium, iron, phosphorus, sulphur and up to 30% protein. It has a characteristic smell similar 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 under cover. Originating from countries with a mild climate, fenugreek is frost-proof!
Depending on the country, the use of fenugreek differs:
In India, fenugreek is called "methi" and its leaves and seeds are consumed. It is one of the aromatic plants that are often found in the composition of masalas (a mixture of spices).
In Morocco, fenugreek seed is used in tagines cooked with the remains: terda. It is a mixture of legumes, garlic, onions, tomatoes and spices to eat spread on bread.
Fenugreek is native to North Africa. It was also grown in India, Pakistan and the Middle East before being imported into Asia.
Used in 1500 BC by the Egyptians, it was mentioned around 400 BC by Hippocrates, a Greek doctor, as a plant with soothing properties. It was in the 7th century that it was first cultivated in the Middle East.
Fenugreek has long been used for medical purposes. Its use 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 ancient Chinese medicine.
Fenugreek acts on our:
Fenugreek is also used in Ayurvedic medicine. It is believed to have anti-inflammatory and strengthening properties. It is also used to fight against rheumatism, respiratory problems, asthma... It also opens the appetite and is recommended for people suffering from eating disorders of anorexic type.
Finally, fenugreek is a galactogenic plant, very useful for promoting lactation in lactating mothers. However, if 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 athletes because it increases sporting and muscular performance. It also helps to recover more quickly after exercise.
In China, fenugreek is used in equestrian sports to strengthen horses, while in India, fenugreek is used as a forage solution equivalent to our hay.
Did you know that? Ayurveda is based on 3 moods called Doshas: Vata, Pitta and Kapha. Ayurvedic followers 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 the kitchen:
Fenugreek plays an important role in Ayurvedic cuisine. It stimulates the appetite while controlling sugar and bad cholesterol levels. We use its seeds to prepare curries.
This vegetarian recipe with Asian flavours is a tasty starter. The vegetables (mushrooms, carrots, onions, garlic, zucchini...) are chopped and sprinkled with a mixture of spices: garam masala, fenugreek, fennel powder, cumin, pepper. Fry them in sherry vinegar, soy sauce and add 1 tablespoon of cane sugar. Make your nems with rice sheets. Excellent with sweet and sour sauce.
Massaged beef is a tasty and spicy recipe that seduces for its powerful 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 paste, garlic and ginger. Once the onion paste has 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, grapefruit, 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. To be enjoyed with a white cheese or as an accompaniment to a brioche or bread.
We advise you to keep the fenugreek powder in an airtight container, away from light. Fenugreek leaves can be stored in the refrigerator for a few days.