foenumgraecum

Foenum graecum, commonly known as fenugreek, refers to the dried seeds of the annual herb Trigonella foenum-graecum. The Latin name translates to "Greek hay," a reflection of its historic use as fodder and its appearance in ancient culinary and medicinal texts. Fenugreek is native to the Mediterranean and western Asia and is now widely cultivated in India, North Africa, and elsewhere for its seeds and leaves.

The plant is an annual herb reaching up to about 60 cm tall, with small pale-yellow flowers. The seeds are small, hard, and yellow to brown, with a characteristic ridged surface. They are used in cooking whole or ground; fresh leaves are also used as an herb called methi in some cuisines.

Culinarily, fenugreek seeds impart a sweet, nutty flavor with a distinctive aroma reminiscent of maple syrup when roasted. They are used in Indian, Middle Eastern, and Ethiopian dishes, in spice blends, curries, pickles, and breads. Nutritionally, the seeds are a source of protein, dietary fiber, and minerals such as iron and magnesium, and they contain bioactive compounds including saponins and trigonelline.

Historically, foenum graecum appears in classical and medieval pharmacopoeias as both seasoning and medicine. In traditional systems such as Ayurveda and Unani, fenugreek has been used for digestive issues and to support lactation, among other uses; medical evidence for many of these uses remains limited. Safety considerations include potential allergic reactions and effects on blood sugar. Pregnant individuals are advised to avoid fenugreek supplements due to reports of uterine stimulation, and it may interact with certain medications.