|
Fenugreek (Trigonella foenum-graecum) is a plant in the family Fabaceae. It is commonly known as Maithray (Bangla,Gujarati), Methi or Mithi (Hindi , Nepali, Marathi ????, and Urdu ????? , from the Sanskrit ??????), Menthyada soppu (??????) (Kannada), Ventayam (????????) (Tamil), Menthulu (Telugu), Hilbeh (???? Arabic, ?????Hebrew), or ulluva (???? Malayalam)? shambalξleh (??????? Persian). Fenugreek is used both as an herb (the leaves) and as a spice (the seed). It is cultivated worldwide as a semi-arid crop. It is frequently used in curry.
History
The name fenugreek or foenum-graecum is from Latin for "Greek hay". The plant's similarity to wild clover has likely spawned its Swedish name, "bockhornsklφver", literally meaning 'ram's horn clover'. Zohary and Hopf note that it is not yet certain which wild strain of the genus Trigonella gave rise to the domesticated fenugreek but believe it was brought into cultivation in the Near East. Charred fenugreek seeds have been recovered from Tell Halal, Iraq, (radiocarbon dating to 4000 BC) and Bronze Age levels of Lachish, as well as desiccated seeds from the tomb of Tutankhamen.[2] Cato the Elder lists fenugreek with clover and vetch as crops grown to feed cattle (De Agri Cultura, 27).
Use
The rhombic yellow to amber colored fenugreek seed, commonly called maithray, is frequently used in the preparation of pickles, curry powders, and pastes, and is often encountered in the cuisine of the Indian subcontinent. The young leaves and sprouts of fenugreek are eaten as greens, and the fresh or dried leaves are used to flavor other dishes. The dried leaves (called kasuri methi) have a bitter taste and a strong characteristic smell.
In India, fenugreek seeds are mixed with yogurt and used as a conditioner for hair. It is one of the three ingredients of idli and dosa (Tamil). It is also one of the ingredients in the making of khakhra, a type of bread. It is used in injera/taita, a type of bread unique to Ethiopian and Eritrean cuisine. The word for fenugreek in Amharic is abesh, and the seed is reportedly also often used in Ethiopia as a natural herbal medicine in the treatment of diabetes. It is also sometimes used as an ingredient in the production of clarified butter (Amharic: qibι, Ethiopian and Eritrean Tigrinya: tesme), which is similar to Indian ghee. In Turkey, fenugreek gives its name, ηemen, to a hot paste used in pastirma. The same paste is used in Egypt for the same purpose. The Arabic word hulba ???? (Helba in Egypt) for the seed resembles its Mandarin Chinese counterpart hu lu ba. In Yemen it is the main condiment and an ingredient added to the national dish called saltah. Fenugreek, or shambalξleh ??????? in Persian, is also one of four herbs used for the Iranian recipe Ghormeh Sabzi.
In Egypt, fenugreek seeds are prepared as tea, by being boiled then sweetened. This is a popular winter drink served in coffee shops. In other parts of the Middle East fenugreek is used in a variety of sweet confections. A cake dessert known as Helba in the Islamic world is a tasty treat during Islamic holidays. This is a semolina cake covered in sugar or maple-like syrup, and sprinkled with fenugreek seeds on top.
Jews customarily eat fenugreek during the meal of the first and/or second night of Rosh Hashana (The New Year). It is green and is similar to the verb ???? (to increase) in Hebrew, which symbolically signifies a prayer that their merits will increase. Yemenite Jews often prepare a foamy substance from fenugreek seeds that they add to soups.
In the United States, where maple syrup is popular, fenugreek is widely used as a substitute for maple syrup flavoring.
Fenugreek seeds are a galactagogue that is often used to increase milk supply in lactating women.[3] Because the maple syrup-like flavor is strong and not always liked, the seeds are ground to a powder and administered in capsules. Many lactating women who take fenugreek in the quantities required to increase their milk supply notice that their skin exudes a distinct "maple syrup" odor.
Seeds
Fenugreek seeds are a rich source of the polysaccharide galactomannan. They are also a source of saponins such as diosgenin, yamogenin, gitogenin, tigogenin, and neotigogens. Other bioactive constituents of fenugreek include mucilage, volatile oils, and alkaloids such as choline and trigonelline.
Fenugreek is frequently used in the production of flavoring for artificial syrups. The taste of toasted fenugreek is additionally based on substituted pyrazines, as is cumin. By itself, it has a somewhat bitter taste.
Fenugreek is mainly used as a digestive aid. Fenugreek seed is widely used as a galactagogue (milk producing agent) by nursing mothers to increase inadequate breast milk supply. Studies have shown that fenugreek is a potent stimulator of breastmilk production and its use was associated with increases in milk production of as much as 900%. [4] It can be found in capsule form in many health food stores.[5]
Supplements of fenugreek seeds were shown to lower serum cholesterol, triglyceride, and low-density lipoprotein in human patients and experimental models of hypercholesterolemia and hypertriglyceridemia (Basch et al., 2003). Several human intervention trials demonstrated that the antidiabetic effects of fenugreek seeds ameliorate most metabolic symptoms associated with type-1 and type-2 diabetes in both humans and relevant animal models (Basch et al., 2003; Srinivas, 2005). Fenugreek is currently available commercially in encapsulated forms and is being prescribed as dietary supplements for the control of hypercholesterolemia and diabetes by practitioners of complementary and alternative medicine.
In recent research, fenugreek seeds were experimentally shown to protect against cancers of the breast (Amin et al., 2005) and colon (Raju et al., 2006). The hepatoprotective properties of fenugreek seeds have also been reported in experimental models (Raju and Bird, 2006; Kaviarasan et al., 2006; Thirunavukarrasu et al., 2003).
References
Notes
- ^ "Trigonella foenum-graecum information from NPGS/GRIN". www.ars-grin.gov. Retrieved on 2008-03-13.
- ^ Daniel Zohary and Maria Hopf, Domestication of plants in the Old World, third edition (Oxford: Oxford University Press, 2000), p. 122.
- ^ Chantry, Caroline J.; Howard, Cynthia R.; Montgomery, Anne; Wight, Nancy (2004), Use of galactogogues in initiating or augmenting maternal milk supply, The Academy Of Breastfeeding Medicine, http://www.bfmed.org/ace-files/protocol/prot9galactogoguesEnglish.pdf
- ^ http://www.breastfeeding.org/articles/fenugreek.html
- ^ http://www.breastfeeding.com/all_about/all_about_fenugreek.html
Bibliography
- A. Amin et al. (2005). "Chemopreventive activities of Trigonella foenum graecum (Fenugreek) against breast cancer". Cell Biol Int 29 (8): 68794. doi:10.1016/j.cellbi.2005.04.004.
- E. Basch et al. (2003). "Therapeutic applications of fenugreek". Altern Med Rev 8 (1): 2027.
- S. Kaviarasan et al. (2006). "Fenugreek (Trigonella foenum graecum) seed extract prevents ethanol-induced toxicity and apoptosis in Chang liver cells". Alcohol Alcohol 41 (3): 267273.
- J. Raju and R.P. Bird et al. (2006). "Alleviation of hepatic steatosis accompanied by modulation of plasma and liver TNF-alpha levels by Trigonella foenum graecum (fenugreek) seeds in Zucker obese (fa/fa) rats". International Journal of Obesity 30 (8): 12981307. doi:10.1038/sj.ijo.0803254.
- J. Raju et al. (2004). "Diosgenin, a steroid saponin of Trigonella foenum graecum (Fenugreek), inhibits azoxymethane-induced aberrant crypt foci formation in F344 rats and induces apoptosis in HT-29 human colon cancer cells". Cancer Epidemiol Biomarkers Prev 13 (8): 13921398.
- K. Srinivasan et al. (2005). "Plant foods in the management of diabetes mellitus: spices as beneficial antidiabetic food adjuncts". International Journal of Food Sciences and Nutrition 56 (6): 399414. doi:10.1080/09637480500512872.
- V. Thirunavukkarasu et al. (2003). "Protective effect of fenugreek (Trigonella foenum graecum) seeds in experimental ethanol toxicity". Phytother Res 17 (7): 737743. doi:10.1002/ptr.1198.
External links
|
Herbs and spices |
|
|
|
|
|
Spices |
|
Ajwain (bishop's weed) Aleppo pepper Allspice Amchur (mango powder) Anise Aromatic ginger Asafoetida Camphor Caraway Cardamom Cardamom, black Cassia Cayenne pepper Celery seed Chenpi Chili Cinnamon Clove Coriander seed Cubeb Cumin Cumin, black Dill & dill seed Fennel Fenugreek Fingerroot (krachai) Galangal, greater Galangal, lesser Garlic Ginger Golpar Grains of Paradise Grains of Selim Horseradish Juniper berry Liquorice Mace Mahlab Malabathrum (tejpat) Mustard, black Mustard, brown Mustard, white Nigella (kalonji) Nutmeg Paprika Peppercorn (black, green & white) Pepper, long Pepper, Brazilian Pepper, Peruvian Pomegranate seed (anardana) Poppy seed Saffron Sarsaparilla Sassafras Sesame Sichuan pepper (huajiao, sansho) Star anise Sumac Tasmanian pepper Tamarind Tonka bean Turmeric Vanilla Wasabi Zedoary Zest
|
|
|
|
|
|
|
Lists of herbs and spices |
|
|
|
|
|
|
|
|
| |
