Fenugreek
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Fenugreek, also called methi, is a crop plant grown as a potherb and for the spice made from its seeds. The fenugreek plant grows wild from the eastern Mediterranean area to China; it is cultivated worldwide.
The name fenugreek or foenum-graecum is from Latin for "Greek hay".
Fenugreek is used both as a herb (the leaves) and a spice (the seed). The yellow, rhombic fenugreek seed is frequently used in the preparation of pickles, curry powders and pastes, and is often encountered in the cuisine of the Indian subcontinent and Thailand. The young leaves and sprouts of fenugreek are eaten as greens and the fresh or dried leaves are used to flavor other dishes. Fenugreek is also one of four herbs used for the Iranian recipe Ghormeh Sabzi.
A side effect of consuming even small amounts of fenugreek is a maple syrup or curry smell in the eater's sweat and urine which is caused by the potent aroma compound sotolone. Fenugreek is frequently used in the production of flavoring for artificial syrups. The taste of toasted fenugreek is additionally based on substituted pyrazines, as is cumin. By itself, it has a somewhat bitter taste.
Fenugreek seed is widely used as a galactagogue (milk producing agent) by nursing mothers to increase inadequate breast milk supply. It can be found in capsule form in many health food stores.
External links
- Gernot Katzer's spice dictionary - Fenugreek (http://www.uni-graz.at/~katzer/engl/Trig_foe.html?noframes)
- Ghormeh Sabzi, an Iranian recipe using fenugreek leaves (http://www.farhangsara.com/ghormeh-sabzi.html)bg:Сминдух
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