Fenugreek Seeds

Fenugreek is an aromatic plant in the Papilionaceae family, just like sweet clover, with which it is often confused.

Originally from the Middle East, the trigonella has invaded the entire Mediterranean and China.

Fenugreek was used to feed horses in antiquity, hence its name of "Greek hay" (foenum-graecum). It still is in India.

There is written proof of its existence in an Egyptian papyrus dating from 1500 BC. JC, where its use to treat burns is described.

Like many spices, the Egyptians also used it to embalm their dead and drive out evil spirits.

Properties:

Fenugreek seed is a very rich spice which contains phosphorus, iron, sulfur, vitamins A, B1, C, magnesium, calcium, proteins. It therefore has many health benefits.

It has a tonic and hypotensive action on the heart, it is a diuretic, it reduces the blood sugar level, lowers the cholesterol and triglyceride levels. It is a restorative in cases of asthenia.

Uses:

They are very hard, some chew them directly to benefit from their benefits, but be careful, you need to have good teeth!

If you have a good food processor, you can powder them for cooking.

Alternatively, you can boil 2-3 teaspoons of fenugreek seeds in 250 mL of water for 15 minutes, then drink the infusion to take advantage of its benefits. You can do the same as a decoction, letting the spice steep in cold water overnight.

Once infused, the seeds will be softer and can be used in cooking to flavor dishes, or can be chewed or even sprouted!

The seed and the leaf are widely used in Indian cuisine.

In Africa and the Middle East, fenugreek is used in the manufacture of aromatic spice blends such as Moroccan ras el hanout.

You can sprinkle a teaspoon of it in your chicken or vegetable stir-fries without problem.

It goes very well with lentils. Sauté 1 or 2 teaspoons of fenugreek powder in oil when you cook garlic or onion.

To be used in stews. A teaspoon for 2 people will be more than enough.

Duration of use: 3 years