Product: Fenugreek, Ground
Latin Name: Trigonella foenum-graecum syn. Foenum-graecum officinale var. tibetanum,Trigonella tibetana.
Plant Family: Fabaceae
Other Names: Alholva, Bird's Foot, Bockshornklee, Bockshornsame, Chandrika, Egypt Fenugreek, Fenogreco, Fenugrec, Foenugreek, Greek Clover, Greek Hay, Greek Hay Seed, Hu Lu Ba, Medhika, Methi, Methika, Sénégrain, Sénégré & Woo Lu Bar.
Description: Fenugreek is an annual herb native to North Africa and the Eastern Mediterranean region and now cultivated in India, Egypt, Morocco and the UK. It grows to approximately 0.6 metres in height, the leaves are tri-foliate, obovate and toothed and pale green in colour. The 2-lipped flowers are yellowy-white in colour and occur in the leaf axils as single flowers or pairs.
Interesting Fact: Did you know that they use an extract obtained from fenugreek seeds to flavour imitation ‘maple’ style syrup? Fenugreek contains sotolon, a lactone that is a highly aromatic compound, in high concentrations it smells like curry but in low concentrations it gives off the aroma of maple syrup. Nursing mothers have been known to consume small amounts of fenugreek to fragrance their milk.
Ingredients: Dried and ground seeds of Trigonella foenum-graecum.
Allergy Advice: Fenugreek contains a naturally occurring source of salicylates and is best avoided by people eating a salicylate free diet.
SUGGESTED USEThe dried seed have a curry like aroma and are ground and used as an ingredient in curries powder blends such as Sambaar, Sri Lankan, Berbere and are a key ingredient in the Bengali spice mix Panch Phoron. A little goes a long way add it to all your home blended curry powders. In Greece, the seeds are stirred in to the sweet treat halva along with honey and sesame seeds and eaten at the end of a meal. The seeds can also be sprouted and use in salads and on sandwiches.
Shelf life of two years provided that goods are stored in an airtight container in ambient conditions.
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