Fenugreek (Trigonella foenum-graecum) is a member of the Fabaceae, the legume family, best known for the spice made from the seeds. The fenugreek plant grows wild from the eastern Mediterranean area to China; it is cultivated worldwide.
The taste of fenugreek is based on 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 a salad herb and the fresh or dried leaves are used to flavor other dishes.
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.
A side effect of consuming large amounts of fenugreek is a maple syrup smell in one's sweat and urine. Fenugreek is frequently used in the production of flavoring for artificial syrups.
The name fenugreek or foenum-graecum is from Latin for "Greek hay".
Fenugreek is used both as an herb (the leaves) and as a spice (the seed).
The yellow, rhombic fenugreekseed is frequently used in the preparation of pickles, curry powders and pastes, and is often encountered in the cuisine of the Indian subcontinent and Thailand.
Fenugreekseed is widely used as a galactagogue (milk producing agent) by nursing mothers to increase inadequate breast milk supply.
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