Fenugreek

Fresh fenugreek leaves are an ingredient in some curries, such as with potatoes in cuisines of the Indian subcontinent to make "aloo methi" ("potato fenugreek") curry.[14] Sprouted seeds and fenugreek greens are used in salads. When harvested as greens, fenugreek is known as samudra methi in Maharashtra, especially in and around Mumbai, where it is often grown in sandy tracts near the sea, hence the name samudra, "ocean" in Sanskrit. Samudra methi is also grown in dry river beds in the Gangetic plains. When sold as a vegetable, the young plants are harvested with their roots still attached and sold in small bundles in the markets and bazaars. Any remaining soil is washed off to extend their shelf life.

In Turkish cuisine, fenugreek seeds are used for making a paste known as çemen. Cumin, black pepper, and other spices are added into it, especially to make pastırma.

In Iranian cuisine, fenugreek leaves are called shanbalileh. They are one of several greens incorporated into the herb stew ghormeh sabzi, the herb frittata kuku sabzi and a soup known as eshkeneh.

In Georgian cuisine, a related species—Trigonella caerulea called "blue fenugreek"—is used.

In Egyptian cuisine, peasants in Upper Egypt add fenugreek seeds and maize to their pita bread to produce aish merahrah, a staple of their diet. Fenugreek is used in Eritrean and Ethiopian cuisine.[15] The word for fenugreek in Amharic is abesh (or abish), and the seed is used in Ethiopia as a natural herbal medicine in the treatment of diabetes.[15]

Yemenite Jews following the interpretation of Rabbi Shelomo Yitzchak (Rashi) believe fenugreek, which they call hilbeh, hilba, helba, or halba "חילבה", to be the Talmudic rubia "רוביא". 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 a sop. The relish is also called hilbeh;[16] 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.[17]

In a 100 g amount, fenugreek seeds provide 1,350 kilojoules (323 kcal) of food energy and contain 9% water, 58% carbohydrates, 23% protein and 6% fat, with calcium at 40% of the Daily Value (DV, table). Fenugreek seeds (per 100 g) are a rich source of protein (46% DV), dietary fiber, B vitamins, and dietary minerals, particularly manganese (59% DV) and iron (262% DV) (table).

Although once a folk remedy for an insufficient milk supply when nursing, there is no good evidence that fenugreek is effective or safe for this use.[3] Fenugreek may affect uterine contractions and be unsafe for women with hormone-sensitive cancers.[4] Fenugreek is likely not safe for use during pregnancy as it may have abortifacient effects.[2]

Some people are allergic to fenugreek, including those with peanut allergies or chickpea allergies.[2][3] Fenugreek seeds can cause diarrhea, dyspepsia, abdominal distention, flatulence, perspiration, and a maple-like smell to sweat, urine or breast milk.[2][3][4] There is a risk of hypoglycemia particularly in people with diabetes, and it may interfere with the activity of anti-diabetic drugs.[2][3] Because of the high content of coumarin-like compounds in fenugreek, it may interfere with the activity and dosing of anticoagulants and antiplatelet drugs.[2][3]

Fenugreek sprouts, cultivated from a single specific batch of seeds imported from Egypt into Germany in 2009, were implicated as the source of the 2011 outbreak of Escherichia coli O104:H4 in Germany and France.[18] Identification of a common producer and a single batch of fenugreek seeds was evidence for the origin of the outbreaks.[19]

Fenugreek dietary supplements are manufactured from powdered seeds into capsules, loose powders, teas, and liquid extracts in many countries.[3][4] Powders may also be used as a topical medication or dressing for skin wounds or eczema.[3] There is no evidence these products have any clinical effectiveness.[3][4]

Fenugreek is sometimes used as animal feed. It provides a green fodder palatable to ruminants. The seeds are also used to feed fish, domestic rabbits and ruminants. [20]

Fenugreek seeds and leaves contain the molecule sotolone, which imparts the aroma of fenugreek and curry in high concentrations, and maple syrup or caramel in lower concentrations.[12][3] Fenugreek is used as a flavoring agent in imitation maple syrup or tea, and as a dietary supplement.[4]

A mysterious odor of maple syrup – the maple syrup event occurring in New York City in 2005 – was eventually traced to a nearby New Jersey factory of a food additives company processing fenugreek seeds.[21]