Fenugreek

Fenugreek(/ˈfɛnjʊɡriːk/;Trigonella foenum-graecum) is anannual plantin the familyFabaceae, with leaves consisting of three smallobovate to oblongleaflets. It is cultivated worldwide as a semiarid crop. Its leaves and seeds are common ingredients in dishes from theIndian subcontinent, and have been used as a culinary ingredient since ancient times.Its use as a food ingredient in small quantities is safe.
Although a commondietary supplement,nosignificant clinical evidencesuggests that fenugreek has therapeutic properties.Commonly used intraditional medicine, fenugreek can increase the risk of seriousadverse effects, includingallergic reactions.
Fenugreek is believed to have been brought into cultivation in theNear East. Which wild strain of the genusTrigonellagave rise to domesticated fenugreek is uncertain. Charred fenugreek seeds have been recovered from Tell Halal,Iraq(carbon datedto 4000 BC),Bronze Agelevels ofLachish, and desiccated seeds from thetombofTutankhamen.Cato the Elderlists fenugreek withcloverandvetchas crops grown to feed cattle.
In one first-century AD recipe, the Romans flavoured wine with fenugreek.In the 1st century AD, inGalilee, it was grown as astaple food, asJosephusmentions in his book, theWars of the Jews.The plant is mentioned in the second-century compendium of Jewish Oral Law (Mishnah) under its Hebrew nametiltan.
The English name derives via Middle FrenchfenugrecfromLatinfaenugraecum,faenum Graecummeaning "Greek hay".
India is a major producer of fenugreek, and over 80% of India's output is from the state ofRajasthan.
Fenugreek is used as aherb(dried or fresh leaves),spice(seeds), and vegetable (fresh leaves,sprouts, andmicrogreens).Sotolonis the chemical responsible for the distinctivemaple-syrupsmell of fenugreek.
Cuboid, yellow- to amber-coloured fenugreek seeds are frequently encountered in thecuisines of the Indian subcontinent, used both whole and powdered in the preparation ofpickles, vegetable dishes,dal, and spice mixes such aspanch phoronandsambarpowder. They are often roasted to reduce inherent bitterness and to enhance flavour (Maillard browning).
Fresh fenugreek leaves are an ingredient in somecurries, such as with potatoes in Indian cuisines to makealoo methi(potato fenugreek) curry.
InArmenian cuisine, fenugreek seed powder is used to make a paste that is an important ingredient to cover dried and cured beef to makebasturma.
InIranian cuisine, fenugreek leaves are calledshambalileh. They are one of several greens incorporated into the herb stewghormeh sabzi, the herb frittatakuku sabzi, and a soup known aseshkeneh.
InGeorgian cuisine, a related species—Trigonella caeruleacalled "blue fenugreek"—is used.
InEgyptian cuisine, fenugreek is known by the Arabic namehilbaorhelbaحلبة. Seeds are boiled to make a drink that is consumed at home, as well as in coffee shops.PeasantsinUpper Egyptadd fenugreek seeds andmaizeto their pita bread to produceaish merahrah, a staple of their diet.Basterma, a cured ,dried beef, gets its distinctive flavour from the fenugreek used as a coating.
In the same way inTurkish cuisine, fenugreek seed powder, calledçemen, is used to make a paste with paprika powder and garlic to cover dried and cured beef in makingpastirma/basturma. (Its name comes from the Turkish verbbastırmak, meaning "to press").
InMoroccan cuisine, fenugreek is used inrfissa, a dish associated with the countryside.
Fenugreek is used inEritreanandEthiopiancuisines.The word for fenugreek inAmharicisabesh(orabish), and the seed is used in Ethiopia as a natural herbal medicine in the treatment ofdiabetes.
Yemenite Jewsfollowing the interpretation of RabbiShelomo Yitzchak(Rashi) believe fenugreek, which they callhilbah, hilbeh, hilba, helba, orhalba"חילבה", to be the Talmudicrubia.When the seed kernels are ground and mixed with water, they greatly expand;hot spices, turmeric, and lemon juice are added to produce a frothy relish eaten with asop. The relish is also calledhilbeh; it is reminiscent of curry.It is eaten daily and ceremonially during the meal of the first and/or second night of the Jewish New Year,Rosh Hashana.
InYemen, a small amount ofoud al hilba(عود الحلبة), which appears to be the same asashwagandha, is traditionally added to ground fenugreek seeds before they are mixed with water to prepare thehulbahpaste. This is believed to aid in digestion and more importantly to prevent or lessen the maple-syrup smell that usually occurs when consuming fenugreek.
In a 100-gram reference amount, fenugreek seeds provide 1,350 kilojoules (323 kcal) offood energyand contain 9% water, 58%carbohydrates, 23%protein, and 6%fat. Fenugreek seeds providecalciumat 14% of theDaily Value(DV, table).Fenugreek seeds (per 100 grams) are a rich source of protein (46% DV),dietary fiber,B vitamins, anddietary minerals, particularlymanganese(59% DV) andiron(262% DV) (table).
Fenugreekdietary supplementsare manufactured from powdered seeds intocapsules, loose powders, teas, and liquidextractsin many countries.No high-quality evidence supports that these products have any clinical effectiveness.
Fenugreek is sometimes used as animal feed. It provides a green fodder palatable to ruminants. The seeds are also used to feed fish and domestic rabbits.
Fenugreek seeds and leaves containsotolone, which imparts thearomaof fenugreek and curry in high concentrations, andmaple syruporcaramelin lower concentrations.Fenugreek is used as a flavoring agent in imitation maple syrup or tea, and as adietary supplement.
Constituents of fenugreek seeds includeflavonoids,alkaloids,coumarins,vitamins, andsaponins; the most prevalent alkaloid istrigonellineand coumarins includecinnamic acidandscopoletin.Research into whether fenugreek reducesbiomarkersin people withdiabetesand with prediabetic conditions is of limited quality.
As of 2023,  no high-quality evidence has been found for whether fenugreek is safe and effective in relievingdysmenorrheaor improvinglactationduringbreastfeeding.Studies of fenugreek are characterized as having variable, poorexperimental designand quality, including small numbers of subjects, failure to describe methods, inconsistency and duration of dosing, and not recordingadverse effects.
Because research on the potential biological effects of consuming fenugreek has provided nohigh-quality evidence for health or antidisease effect, fenugreek is not approved or recommended for clinical use by the United StatesFood and Drug Administration.
Although once afolk remedyfor an insufficient milk supply when nursing, no good evidence indicates that fenugreek is effective or safe for this use,nor is it useful in traditional practices for treatingdysmenorrhea,inflammation,diabetes, or any human disorder.
The use of fenugreek has the potential for serious adverse effects, as it may be unsafe for women with hormone-sensitive cancers.Fenugreek is not safe for use during pregnancy, as it has possibleabortifacienteffects and may inducepretermuterine contractions.
Some people areallergicto fenugreek, including those withpeanut allergyorchickpeaallergy.Fenugreek seeds can causediarrhea,dyspepsia,abdominal distention,flatulence, and perspiration, and impart a maple-like smell to sweat, urine, or breast milk.A risk ofhypoglycemiaexists, particularly in people with diabetes, and it may interfere with the activity ofantidiabetic drugs.Because of the high content ofcoumarin-like compounds in fenugreek, it may interfere with the activity and dosing ofanticoagulantsandantiplatelet drugs.
Fenugreek sprouts, cultivated from a single specific batch of seeds imported from Egypt into Germany in 2009, were implicated as the source of the2011 outbreakofEscherichia coliO104:H4in Germany and France.Identification of a common producer and a single batch of fenugreek seeds was evidence for the origin of the outbreaks.