Fenugreek Seeds

Fenugreek is native to southern Europe, the Mediterranean region and Western Asia. It is cultivated from western Europe to China for the aromatic seeds and is still grown for fodder in parts of Europe and northern Africa. It is an indispensable ingredient in Indian curries. In India the seeds are largely employed by the natives, both as spice and medicine, while the fresh plant is consumed as a vegetable. It was used by the Egyptians to make yellow dye, plasters and cataplasms. Seed pastes were used to treat fever, diabetes and stomach complaints. Traditional Chinese herbalists used it for kidney problems and conditions affecting the male reproductive tract. In various areas of North Africa the seeds paste were traditionally eaten by women to gain weight, in combination with sugar and olive oil.
Uncooked fenugreek seeds have an unpleasant, bitter taste, so the seeds are usually roasted and ground before use to mellow the bitterness. The seeds are very hard and difficult to grind, a mortal and pestle working best. Fenugreek is a favorite in Northern African and Middle Eastern dishes and is one of the few spices that is usually used in powdered form even in Indian curries.
Fenugreek seeds are rich in vitamin E and is one of the earliest spices known to man.
Fresh fenugreek leaves are beneficial in the treatment of indigestion, flatulence and a sluggish liver.
The dried leaves of the fenugreek is used as a quality flavour for meat, fish and vegetable dishes.
An infusion of the leaves is used as a gargle for recurrent mouth ulcers. A gargle made from the seeds is best for ordinary sore throat.
Fresh Fenugreek leaves paste applied over the scalp regularly before bath helps hair grow, preserves natural color, keeps hair silky and also cures dandruff.