Fenugreek

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.

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 is one of the spices frequently used in the preparation of curry powders and pastes, and is often encountered in the cuisine of India 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.

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.

The name fenugreek or foenum-graecum is from Latin for "Greek hay".

External links

• Gernot Katzer's spice dictionary – Fenugreek
• Ghormeh Sabzi, an Iranian recipe using fenugreek leaves