Fenugreek seeds are rich in protein and in some cultures both the leaves and seeds are consumed as a food. As a seasoning, the seeds are used whole or ground in a variety of ethnic cuisines.

Also known as Greek hay seed, or trigonella, fenugreek is a member of the Leguminosae, or pea and bean family. Fenugreek's Latin name Foenum graecum, means Greek hay; the ancients used it for hay, as well as food and medicine.

The fenugreek plant is an aromatic annual, approximately two feet in height, with cream colored, pea-like flowers that produce slender, four to six-inch pods. Each pod contains 10 to 20 small, hard, yellowish-brown, curved seeds with yellow interiors. The seeds contain vanilla-scented coumarin, and are high in mucilage (40%). The scent and taste of these seeds has been described as a combination of celery and maple, or a nutty flavored caramelized sugar--spicy, sweet, and slightly bitter all at once

Fenugreek is mentioned in a variety of ancient writings, like the papyri found in Egyptian tombs and the records of the Roman emperor, Charlemagne. In early Egypt, fenugreek functioned as a fodder crop, and as one of the ingredients in the incense which gave off the "holy smoke" used in embalming and purification ceremonies. Fenugreek was brought from Western Asia to Western Europe by Benedictine monks in the 9th century. Many cultures have employed the mucilaginous qualities of fenugreek seeds in folk medicine. It's been prescribed as an expectorant and laxative, and to reduce fever and cure diabetes, anemia and rickets. As an external poultice, fenugreek was often used to soothe boils and ulcers. In the Middle Ages it was popular in hair preparations as a cure for baldness, and in India, it's long been used to produce a yellow cloth dye.

Directions: These seeds like other dried seeds may germinate under proper conditions. However, herb and spice seeds sold by Frontier are not intended for sprouting purposes and in many cases will not germinate.

Suggested Uses:
Fenugreek provides tang to Indian and Thai curry blends and other spice mixtures, chutneys and Middle Eastern halva. In several African countries and in Egypt, the seeds are roasted to produce a hot, coffee-like beverage. Egyptians also grind and mix the seeds with wheat flour to make bread. Fenugreek leaves are served as a vegetable in India. In the United States, fenugreek is used as a flavoring in beverages, candies and desserts, meat dishes, pickles, baked goods and puddings. Fenugreek and mint make a lovely tea blend. Extracts from the seeds are used for flavoring syrups and sauces (like artificial maple flavoring and imitation maple syrup) and pipe tobaccos. Use fenugreek sparingly; too much can make a dish bitter.

Native to Southern Europe, Western Asia and the Mediterranean, fenugreek is produced today in India, France, the Mediterranean, South America and Africa. India and Morocco are the major suppliers of fenugreek to the United States.