Organic Fenugreek Seeds, Color : Yellow, Grade Standard : Food Grade

Cultivated and used variety in India. Here are its key characteristics and uses:
Characteristics:
1. Leafy greens with trifoliate leaves
2. White or yellow flowers
3. Long, thin pods containing 10-20 seeds
4. Strong, earthy aroma
5. Bitter, slightly sweet taste
Culinary Uses:
1. Leaves (methi): Used in curries, stews, and sabzis
2. Seeds: Used whole or ground in curries, stews, and baked goods
3. Sprouts: Used in salads and sandwiches
Regional Varieties:
1. Kasoori methi (Punjab): Dried fenugreek leaves used in curries
2. Methi saag (Bengal): Fresh fenugreek leaves used in stir-fries
3. Hyderabadi methi (Telangana): Fenugreek seeds used in biryani
Health Benefits:
1. Lowers blood sugar and cholesterol
2. Aids digestion and bowel health
3. Supports lactation in nursing mothers
4. May alleviate menopausal symptoms
Ayurvedic Medicine:
1. Digestive issues: Used to treat bloating, gas, and indigestion
2. Diabetes: Used to lower blood sugar levels
3. Respiratory issues: Used to treat bronchitis, asthma
Cultivation:
1. Easy to grow in well-drained soil
2. Prefers full sun and warm temperatures
3. Sow seeds directly in spring or fall
Indian Recipes:
1. Methi chicken
2. Palak paneer with methi
3. Methi thepla (flatbread)
4. Kasoori methi biryani
Storage:
1. Store seeds in airtight containers
2. Keep leaves fresh in refrigerated conditions
3. Freeze or dry leaves for longer storage
Fun Facts:
1. Fenugreek is a natural galactagogue, increasing milk production in nursing mothers.
2. In Ayurvedic medicine, fenugreek is considered a tridoshic herb, balancing all three doshas.
3. Indian fenugreek is exported worldwide for its medicinal and culinary uses.