Fenugreek (Methi)

5.00 out of 5 based on 2 customer ratings
(2 customer reviews)

15170

Fenugreek ( Trigonella foenum-graecum) is an annual plant in the family Fabaceae. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients in dishes from the Indian subcontinent. Fenugreek is an herb with many potential health benefits, including improving cholesterol and blood pressure

Fenugreek seeds have a somewhat bitter taste, similar to celery, maple syrup or burnt sugar, and are often used to make medicine. However, it has a far more pleasant taste when cooked. The graecum seeds, which are usually dried and ground, are the most widely used part of fenugreek.

Fenugreek is the small stony seeds from the pod of a bean-like plant. The seeds are hard, yellowish brown and angular. Some are oblong, some rhombic, other virtually cubic, with a side of about 3mm (1/8”). A deep furrow all but splits them in two. They are available whole and dried , or as a dull yellow powder, ground from the roasted seeds.

The major use of fenugreek is in curry powders, figuring in many mixtures, especially vindaloo and the hot curries of Sri Lanka. It is an ingredient of Panch phoron, the Indian five-spice mixture. In home-made powders, the amount used can be controlled, but in cheap bought powders it often overpowers. When fish is curried, particularly strong-tasting fish such as tuna and mackerel, fenugreek is frequently included in the spice mixture.

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2 reviews for Fenugreek (Methi)

  1. 5 out of 5

    yasmin walia (verified owner)

    Very nice, crisp fresh good smell

  2. 5 out of 5

    Preksha (verified owner)

    Great quality.

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Description

Fenugreek (Methi) is an herb similar to clover that is native to the Mediterranean region, southern Europe, and western Asia. The seeds are used in cooking, to make medicine, or to hide the taste of other medicine. Fenugreek seeds smell and taste somewhat like maple syrup. Fenugreek leaves are eaten in India as a vegecardatable

Fenugreek is the small stony seeds from the pod of a bean-like plant. The seeds are hard, yellowish brown and angular. Some are oblong, some rhombic, other virtually cubic, with a side of about 3mm (1/8”). A deep furrow all but splits them in two. They are available whole and dried , or as a dull yellow powder, ground from the roasted seeds.

The major use of fenugreek is in curry powders, figuring in many mixtures, especially vindaloo and the hot curries of Sri Lanka. It is an ingredient of Panch phoron, the Indian five-spice mixture. In home-made powders, the amount used can be controlled, but in cheap bought powders it often overpowers. When fish is curried, particularly strong-tasting fish such as tuna and mackerel, fenugreek is frequently included in the spice mixture.

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50 grams, 100 grams, 200 grams, 250 grams, 500 grams, 1000 grams