:: Latin Name :
Trigonella foenumgraecum, Fam. Leguminoseae
:: Sensoric quality :
Bitter and aromatic. The leaves’ fragrance slightly resembleslovage.
:: Main constituents :
Fenugreek contains only minute quantities of an essential oil. In the essential oil, 40 different compounds were found, of which a hemiterpenoid ?-lactone, sotolon (3-hydroxy-4,5-dimethyl-2(5H)-furanone), seems to be the most important aroma component; furthermore, n- alkanes, sesquiterpenes, alkanoles and lactones were In toasted fenugreek seeds, pyrazines are formed as the main flavour compounds.
The major use of fenugreek is in curry powders, figuring in many mixtures, especially vindaloo and the hot curries of Sri Lanka. 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. Many chutneys and pickles incorporate it and it gives a tangy aroma to vegetables. The leaves, both fresh and dried, are used in meat curries, dhal and vegetable dishes and chutneys. Flour mixed with ground fenugreek makes a spicy bread. A tea can be made by infusing teaspoon of seed with two cups of water for five minutes.
:: Medicinal Uses : LACTAGAUGE
:: Availability : leaves and seeds