Description
Fenugreek (Trigonella foenum-graecum) is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its leaves and seeds are common ingredients in dishes from the Indian subcontinent, and have been used as a culinary ingredient since ancient times.
Uses
Fenugreek has various culinary applications:
- Indian cuisine: Seeds used in curry powders, spice blends, and tempering
- Middle Eastern cuisine: Seeds and leaves used in traditional dishes
- Bread making: Seeds added to bread for flavor and nutrition
- Maple flavoring: Seeds used to create artificial maple syrup flavor
- Vegetable dishes: Fresh leaves (methi) used as leafy greens
- Pickles: Seeds used in Indian pickles and preserves
- Traditional medicine: Historical use in folk remedies
Origin
Fenugreek is believed to have been brought into cultivation in the Near East. Charred fenugreek seeds have been recovered from Tell Halal, Iraq (carbon dated to 4000 BC), Bronze Age levels of Lachish, and desiccated seeds from the tomb of Tutankhamun. The plant was grown as a staple food in 1st century AD Galilee.
Historical Use
Cato the Elder listed fenugreek with clover and vetch as crops grown to feed cattle. In one first-century AD recipe, the Romans flavored wine with fenugreek. The plant is mentioned in the second-century compendium of Jewish Oral Law (Mishnah) under its Hebrew name tiltan.
Production
India is a major producer of fenugreek, and over 80% of India’s output is from the state of Rajasthan. The crop is well-suited to semiarid conditions and is cultivated in various parts of the world.
Etymology
The English name derives via Middle French fenugrec from Latin faenugraecum, faenum Graecum meaning “Greek hay.”
Plant Characteristics
Fenugreek is an annual herb that produces small, golden-brown seeds with a distinctive maple-like aroma and slightly bitter taste. Both the leaves (used fresh as a vegetable) and seeds (used as a spice) are edible parts of the plant.
Safety Note
Its use as a food ingredient in small quantities is safe. However, as a dietary supplement, fenugreek can increase the risk of serious adverse effects, including allergic reactions.