Fenugreek--also called Bird's Foot, Greek hayseed, trigonella, bockshornsame, Methi and hu lu ba--comes from the dried seeds of the Fenugreek plant and has many uses. Some uses are based on science and some on tradition, according to the Memorial Sloan-Kettering Cancer Center.
History
The word "fenugreek" is derived from the Latin term for Greek hay, according to American Natural & Organic Spices, an organic spice distributor. Charred fenugreek seeds dating from as early as 4000 BC have been found in Tell Halal, Iraq, according to American Natural & Organic Spices, and they've also been found in the tomb of Egypt's King Tut, or Tutankhamun, which dates to 1323 BC. According to the National Center for Complementary and Alternative Medicine (NCCAM), a mention of Fenugreek use was found on an ancient Egyptian papyrus from 1500 B.C. Cato the Elder, a Roman statesman who lived in the second century BC, listed fenugreek as a crop to feed cattle, according to American Natural & Organic Spices.
Food Use
According to American Natural & Organic Spices, fenugreek seed is a common ingredient in Indian dishes, including pickles, curry powders and pastes. The plant's leaves are sometimes eaten too, both fresh (as in salads) or dried, to provide flavor to dishes. The leaves taste bitter.
Fengreek seeds are sometimes used to flavor yogurt in India, and as an ingredient in an Ethiopian bread called injera/taita. In the same regions, it's sometimes used as an ingredient in clarified butter, says American Natural & Organic Spices, and in Turkey, it's a component of a hot paste. In Egypt, it's used in tea, and in other parts of the Middle East, fenugreek seed is used in sweets such as Helba--a semolina cake traditionally eaten during Islamic holidays, according to American Natural & Organic Spices.
Because of its strong maple taste, it is also used in the United States as a flavor component of artificial maple syrup flavoring, according to American Natural & Organic Spices.
Composition
According to American Natural & Organic Spices, fenugreek is a source of galactomannan, which is a component used in foods such as ice cream to prevent melting. According to the Memorial Sloan-Kettering Cancer Center, fenugreek is also a source of fiber, lipids, vitamins and minerals.
Research
There has been much research into the medicinal properties of fenugreek conducted in India and other countries outside of the U.S., according to the Memorial Sloan-Kettering Cancer Center. One of the most common findings among the studies is that fenugreek seems to lower blood glucose levels, although scientists are uncertain why. Some speculate that the fiber in fenugreek helps prevent glucose from being absorbed by the body, or that it increases the body's secretion of insulin.
Medicinal Use
According to the NCCAM, fenugreek has been used historically to treat menopausal symptoms and digestive problems, and to induce childbirth. Now, according to Memorial Sloan-Kettering, diabetics use it to help control their blood sugar. A handful of clinical trials have shown that taking fenugreek with meals can help reduce blood sugar levels, but Memorial Sloan-Kettering notes that not enough research has been done to recommend using it to replace other diabetes medications. Fenugreek is also used to stimulate appetite and lactation in nursing mothers, says the NCCAM. According to Memorial Sloan-Kettering, you shouldn't take the herb if you're pregnant, because it may induce childbirth.
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