Fenugreek is an annual herbaceous plant of the legume family, growing from 40 to 70 cm in height, with trifoliate clover-like leaves and small yellowish flowers that appear in May–June. Seeds grow inside fruits, usually containing 10–20 pieces each. In their raw form, fenugreek seeds have a bitter taste but become more mild and pleasant when lightly roasted.
The culinary use of fenugreek is widespread in the cuisines of the Middle East, India, Africa, and the Mediterranean. Seeds are added to soups, vegetable dishes, curries, khmeli-suneli and other seasonings. Thanks to their protein content (up to 30%) and dietary fiber, they are valued as an energy source for vegetarians. When fried, seeds retain a light brown color; if they darken, the taste becomes bitter.
Fenugreek has extensive medicinal properties: it possesses anti-inflammatory, antioxidant, hypoglycemic, and hepatoprotective effects. Seeds are used to improve digestion, lower blood sugar levels, stimulate lactation in nursing women, treat rheumatic pain, asthma, colds, and sinusitis. In cosmetology, seeds are used for skin and hair care: they help fight acne, wrinkles, stop hair loss, and improve the overall condition of the skin.
Fenugreek is also valued in traditional medicine as an “herb from a hundred diseases.” It contains diosgenin – a compound similar to the hormone progesterone, which makes it useful for gynecological problems and increased lactation. Seed intake can be taken in the form of tea, powder or capsules (500–1000 mg per day), but should be avoided in the evening and contraindications must be considered: pregnancy, diabetes, liver and kidney disease, as well as interaction with anticoagulants.
For storage, seeds are best kept in a cool dry place in an airtight container. When choosing, pay attention to the integrity of the packaging and the color of the fruits – from yellow to dark brown, which indicates freshness of the product.
