Fenugreek seeds are a spice that is among the oldest medicinal and culinary plants in the history of humanity. They are a common ingredient in dishes from South Asia and in Egypt and India they are still used in bread making. In phytotherapy they are used for their aperitif, digestive, toning and anti-diabetic properties.
Fenugreek seeds give off a characteristic aromatic odor, especially crushed. Their taste is spicy, slightly bitter.

Latin name

Trigonella foenum-graecum

Ingredients

Sundried at about 30°C

Origin

Egypt

Production

Despite the care taken during the production process to mechanically remove foreign material, there may still remain some. It is therefore recommended to make a visual control, and if necessary a sorting, before any use.
No refund request in relation with foreign material will be accepted.

Characteristics

Fenugreek seeds have a high fiber (50%) and saponins content (hence their anti-diabetic action and the reduction of bad cholesterol and triglycerides?), are rich in proteins (30%) and mucilages, also minerals, vitamins and antioxidants. They contain, in particular, 4-hydroxy-isoleucine, an amino acid which is specific to fenugreek (and totally absent in mammals), which in animals stimulated the production of insulin and improved the sensitivity of the organism to this hormone, and also reduced blood cholesterol and triglyceride levels.
Fenugreek contains the amino acid histidine that would counteract liver damage.
A study showed a significant improvement in some Parkinson's sympytoms by treatment with fenugreek extract.

Properties

• helps control glucose levels and blood lipids in people with diabetes
• stimulates apetite
• fortifies convalescents, anorexics, anemic or depressed people
• treats gastritis and certain digestive disorders
• stimulates uterine contractions (facilitates delivery) and lactation (is galactogenic)
• as poultice: heals wounds, leg ulcers, gout, muscle aches, boils and eczema (anti-inflammatory action)

Traditional use

• diabetes
• lack of energy
• gastritis, digestive disorders
• childbirth, breastfeeding
• wounds, leg ulcers, gout, muscle pain, boils, eczema (poultices)

Recommendations for use

• The seeds are edible as such but are very hard raw and for salads they are rather used soaked, sprouted, ground or crushed. They can also be lightly cooked. For those who do not like their flavour, mixing the seeds among other spices easily camouflages their taste.
• Cold infusion: soak 1 tablespoon fenugreek seeds in 250ml of water for a few hours or a whole night before drinking it in the morning. The resting seeds can be chewed ore used to germinate, or thrown on the compost.
• To stimulate the appetite: 500 mg to 1 g of ground seeds, up to 6 times a day
• Poultry: mix 50 g of ground seeds with 1 litre warm water (because of the mucilaginous nature of the seeds, a paste will form quickly) and apply as a poultice on the affected parts
• Bath: mix 50 g of grounded seeds with 250 ml water and dilute this preparation in the water of the bathtub.

Precautions for use

• Fenugreek is known to induce contractions. It can lead to premature labor and even miscarriage if consumed in large quantities. As a rule of thumb, when pregnant, it is recommended not to exceed one teaspoon of ground fenugreek seeds a day.
• Some people are allergic to fenugreek and people who have peanut allergy and chickpea allergy may have a reaction to fenugreek.
• There is a risk of hypoglycemia particularly in people with diabetes; fenugreek may interfere with the activity of anti-diabetic drugs.
• Fenugreek seeds can cause (temporary ) diarrhea, dyspepsia, abdominal distention, and flatulence because of their high fibre content. When using more than 4g a day heavy detox-reactions can appear, in this case the daily quantity should be lowered and only prudently again increased.