Fenugreek in the kitchen
Widely used in Indian vegetarian cooking, fenugreek is used in the preparation of curry powders.
Very hard, the seeds should be roasted over low heat before being ground or soaked before being used.
Fenugreek has bitter notes of celery and freshly ground cereals with a sweet little taste.
Used in Yemeni cuisine, it can be used in making breads, with crackers, in chutneys, with fish, meats, and soups, vegetables. Try it with eggplants or in the cooking of a semolina!
Properties
Stimulant, fenugreek helps regulate blood sugar levels in diabetics.
It is also recommended for digestive problems, low blood pressure and is anti-inflammatory in case of rheumatism and biliary diseases.
Rich in iron and copper, protein, mineral salts and vitamins, fenugreek fights anemia and increases physical resistance.
In Indonesia, it acts as a hair lotion.
History
The word fenugreek comes from "hay-Greek" because the plant was used as fodder for cattle.
In pharaonic Egypt, fenugreek was used to embalm the dead but also as a vegetable.
Greek philosophers used roasted seeds to stimulate their intellect.
Hildegarde von Bingen praised him for skin diseases.
Plant
Originally from India and southern Europe, fenugreek is about 50 cm tall. The stems are frail and have small green leaves resembling those of clover. The flowers are white and give long pods.
