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.
Uses: 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