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Raffi at 18:19, 19 June 2009

2009-06-19T18:19:44Z

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Pradeep at 14:15, 18 June 2009

2009-06-18T14:15:35Z

Envoy at 03:58, 24 September 2007

2007-09-24T03:58:15Z

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{{Taxobox
| color = lightgreen
| name = Fenugreek
| image = Illustration_Trigonella_foenum-graecum0.jpg
| image_width = 240px
| regnum = [[Plant]]ae
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Magnoliopsida]]
| ordo = [[Fabales]]
| familia = [[Fabaceae]]
| genus = ''[[Trigonella]]''
| species = '''''T. foenum-graecum'''''
| binomial = ''Trigonella foenum-graecum''
| binomial_authority = [[Carolus Linnaeus|L.]]
}}
'''Fenugreek''' (''Trigonella foenum-graecum'') belongs to the family Fabaceae. Fenugreek is used both as a [[herb]] (the leaves) and as a [[spice]] (the [[fenugreek seed|seed]]). It is cultivated worldwide as a semi-arid crop.

The name fenugreek or ''foenum-graecum'' is from [[Latin]] for "Greek hay". Zohary and Hopf note that it is not yet certain which wild strain of the genus ''Trigonella'' gave rise to the domesticated fenugreek but believe it was brought into cultivation in the Near East. Charred fenugreek seeds have been recovered from [[Tell Halal]], [[Iraq]], ([[radiocarbon dating]] to 4000 BC) and Bronze Age levels of [[Lachish]], as well as desiccated seeds from the tomb of [[Tutankhamen]].<ref>Daniel Zohary and Maria Hopf, ''Domestication of plants in the Old World'', third edition (Oxford: Oxford University Press, 2000), p. 122.</ref> [[Cato the Elder]] lists fenugreek with [[clover]] and [[vetch]] as crops grown to feed cattle (''[[De Agri Cultura]]'', 27).

The rhombic yellow to amber colored fenugreek seed, commonly called ''Methi'', is frequently used in the preparation of pickles, curry powders and pastes, and is often encountered in the [[cuisine]] of the [[Indian subcontinent]]. The young [[leaf|leaves]] and [[sprouting|sprouts]] of fenugreek are eaten as [[greens (vegetable)|greens]], and the fresh or dried leaves are used to flavor other dishes. The dried leaves (called ''kasuri methi'') have a bitter taste and a strong characteristic smell.

In [[India]], fenugreek seeds are mixed with [[yogurt]] and used as a conditioner for hair. It is also one of the ingredients in the making of ''[[khakhra]]'', a type of bread. It is used in [[injera]]/taita, a type of bread unique to [[Cuisine of Ethiopia|Ethiopian]] and [[Cuisine of Eritrea|Eritrean cuisine]]. The word for fenugreek in [[Amharic language|Amharic]] is ''abesh'', and the seed is reportedly also often used in [[Ethiopia]] as a natural herbal medicine in the treatment of [[diabetes]]. It is also sometimes used as an ingredient in the production of clarified butter (Amharic: ''qibé'', Ethiopian and Eritrean [[Tigrinya language|Tigrinya]]: ''tesme''), which is similar to Indian ''[[ghee]]''. In Turkey, fenugreek gives its name, ''çemen'', to a hot paste used in ''[[pastirma]]''. In [[Yemen]] it is the main condiment and an ingredient added to the national dish called ''[[saltah]]''. The [[Arabic language|Arabic]] word ''hulba'' for the seed resembles its [[Mandarin Chinese]] counterpart ''hu lu ba''. Fenugreek, or ''Şambélilé'' in [[Persian language|Persian]], is also one of four herbs used for the [[Iran]]ian [[recipe]] ''[[Ghormeh Sabzi]]''.

In [[Egypt]], fenugreek seeds are prepared as tea.

Fenugreek seeds are a rich source of the [[polysaccharide]] [[galactomannan]]. They are also a source of saponins such as diosgenin, yamogenin, gitogenin, tigogenin, and neotigogens. Other bioactive constituents of fenugreek include mucilage, volatile oils, and alkaloids such as choline and trigonelline.

A side effect of consuming even small amounts of fenugreek (even as just an infusion in water) is a [[maple syrup]] or [[curry]] [[Odor|smell]] in the eater's [[sweating|sweat]] and [[urine]], which is caused by the potent [[aroma compound]] [[sotolone]]. Fenugreek is frequently used in the production of [[flavoring]] for artificial syrups. The taste of toasted fenugreek is additionally based on [[Substitution (chemistry)|substituted]] [[pyrazine]]s, as is [[cumin]]. By itself, it has a somewhat [[Bitter (taste)|bitter]] taste.

[[Image:Fenugreek-methi-seeds.jpg|left|thumb|Dried fenugreek seed]]
Fenugreek is mainly used as digestive aid.
Fenugreek seed is widely used as a [[galactagogue]] (milk producing agent) by nursing mothers to increase inadequate [[breast milk]] supply. It can be found in capsule form in many health food stores.<ref>[http://www.breastfeeding.com/all_about/all_about_fenugreek.html http://www.breastfeeding.com/all_about/all_about_fenugreek.html]</ref>

Supplements of fenugreek seeds were shown to lower [[serum cholesterol]], [[triglyceride]], and low-density [[lipoprotein]] in human patients and experimental models of [[hypercholesterolemia]] and [[hypertriglyceridemia]] (Basch et al., 2003). Several human intervention trials demonstrated that the antidiabetic effects of fenugreek seeds ameliorate most metabolic symptoms associated with [[Type 1 diabetes|type-1]] and [[Type 2 diabetes|type-2]] diabetes in both humans and relevant animal models (Basch et al., 2003; Srinivas, 2005). Fenugreek is currently available commercially in encapsulated forms and is being prescribed as dietary supplements for the control of hypercholesterolemia and diabetes by practitioners of complementary and alternative medicine.

In recent research, fenugreek seeds were shown to protect against experimental cancers of the [[breast]] (Amin et al., 2005) and [[Colon (anatomy)|colon]] (Raju et al., 2006). The [[hepatoprotective]] properties of fenugreek seeds have also been reported in experimental models (Raju and Bird, 2006; Kaviarasan et al., 2006; Thirunavukarrasu et al., 2003).[[Image:Fenugreek_seeds.jpg|right|thumb|Fenugreek seeds close-up]]

{{Herbs & spices}}

== External links ==
*[http://www.uni-graz.at/~katzer/engl/Trig_foe.html?noframes Gernot Katzer's spice dictionary - Fenugreek]
*[http://www.farhangsara.com/ghormeh-sabzi.html Ghormeh Sabzi, an Iranian recipe using fenugreek leaves]
*[http://www.mskcc.org/mskcc/html/11570.cfm Memorial Sloan-Kettering Cancer Center - About Herbs, Botanicals & Other Products]
*[http://www.theepicentre.com/Spices/fenugree.html Encyclopedia of Spices]

==References==
* {{cite journal | author=A. Amin ''et al.'' | title=Chemopreventive activities of Trigonella foenum graecum (Fenugreek) against breast cancer | journal=Cell Biol Int | year=2005 | volume=29 | issue=8 | pages= 687-94}}
* {{cite journal | author=E. Basch ''et al.'' | title=Therapeutic applications of fenugreek | journal=Altern Med Rev | year=2003 | volume=8 | issue=1 | pages= 20-27}}
* {{cite journal | author=S. Kaviarasan ''et al.'' | title=Fenugreek (Trigonella foenum graecum) seed extract prevents ethanol-induced toxicity and apoptosis in Chang liver cells | journal=Alcohol Alcohol | year=2006 | volume=41 | issue=3 | pages= 267-273}}
* {{cite journal | author=J. Raju and R.P. Bird ''et al.'' | title=Alleviation of hepatic steatosis accompanied by modulation of plasma and liver TNF-alpha levels by Trigonella foenum graecum (fenugreek) seeds in Zucker obese (fa/fa) rats | journal=International Journal of Obesity | year=2006 | volume=30 | issue=8 | pages= 1298-1307}}
* {{cite journal | author=J. Raju ''et al.'' | title=Diosgenin, a steroid saponin of Trigonella foenum graecum (Fenugreek), inhibits azoxymethane-induced aberrant crypt foci formation in F344 rats and induces apoptosis in HT-29 human colon cancer cells | journal=Cancer Epidemiol Biomarkers Prev | year=2004 | volume=13 | issue=8 | pages= 1392-1398}}
* {{cite journal | author=K. Srinivasan ''et al.'' | title=Plant foods in the management of diabetes mellitus: spices as beneficial antidiabetic food adjuncts | journal=International Journal of Food Sciences and Nutrition | year=2005 | volume=56 | issue=6 | pages= 399-414}}
* {{cite journal | author=V. Thirunavukkarasu ''et al.'' | title=Protective effect of fenugreek (Trigonella foenum graecum) seeds in experimental ethanol toxicity | journal=Phytother Res | year=2003 | volume=17 | issue=7 | pages= 737-743}}

==Footnotes==
<references/>

[[Category:Faboideae]]
[[Category:Spices]]
[[Category:Leaf vegetables]]
[[category:Edible legumes]]
[[Category:Indian ingredients]]
[[Category: Medicinal plants]]
[[Category:Iraqi cuisine]]

@@ Line 54: / Line 54: @@
 Image:Upload.png| photo 1
 Image:Upload.png| photo 2
-Image:Upload.png| photo 3
+Image:Fenugreek-methi-seeds.jpg|Dried fenugreek seed
-[[Image:Fenugreek-methi-seeds.jpg|left|thumb|Dried fenugreek seed]]
+Image:Fenugreek_seeds.jpg|Fenugreek seeds close-up
 </gallery>

← Older revision		Revision as of 14:15, 18 June 2009
Line 1:		Line 1:
		+	{{Inc\|
		+	Fenugreek (Trigonella Foenum-Graecum, literally Greek hay). An annual legume indigenous to
		+	western Asia, cultivated for human food, forage, and for medicinal qualities; widely
		+	naturalized in Mediterranean countries; little grown in America.
		+
		+	Fenugreek is an erect little-branched plant with 3- foliolate leaves. The seeds are 1 or 2
		+	lines long, brownish yellow and marked with an oblique furrow half their length. They emit a
		+	peculiar odor, and contain starch, mucilage, a bitter extractive, a yellow coloring matter,
		+	and 6 per cent of fixed and volatile oils. As human food they are used in Egypt, mixed with
		+	wheat flour, to make bread; in India, with other condiments, to make curry powder; in
		+	Greece, either boiled or raw, as an addition to honey; in many oriental countries, to give
		+	plumpness to the female human form. The plant is used as an esculent in Hindostan; as an
		+	early fodder in Egypt, Algiers, France, and other countries bordering the Mediterranean.
		+	Formerly the seed was valued in medicine; now it is employed only in the preparation of
		+	emollient cataplasms, enemata, ointments and plasters, never internally. In veterinary
		+	practice it is still esteemed for poultices, condition powders, as a vehicle for drugs, and
		+	to diminish the nauseating and griping effects of purgatives. It is commonly used by
		+	hostlers to produce glossy coats upon their horses and to give a temporary fire and vigor;
		+	by stockmen to excite thirst and digestion in fattening animals; by manufacturers of patent
		+	stock foods as a flavoring ingredient.
		+
		+	Fenugreek does not succeed on clays, sands, wet or sour soils. It yields most seed upon
		+	well-drained loams of medium texture and of moderate fertility; most fodder upon rich lands.
		+	For seed-production, potash and phosphoric acid should be applied; for forage, nitrogenous
		+	manures. Deep plowing and thorough harrowing are essential. Ten to twenty pounds of seed
		+	should be used broadcast, or seven to ten pounds in drills 18 inches apart. Thinning when
		+	the plants are 2 or 3 inches tall, and clean culture throughout theseason until blossoming
		+	time, are necessary for a seed crop. The crop may be mown, dried andthreshed four or five
		+	months after seeding. An average yield should be about 950 pounds an acre. As a green
		+	manure, fenugreek is inferior to the clovers, vetches and other popular green manures of
		+	this country. It possesses the power of obtaining nitrogen from the air by means of
		+	root-tubercles.For description of the plant, see Trigonella. M. G. Kains.
		+	}}
	{{Taxobox		{{Taxobox
	\| color = lightgreen		\| color = lightgreen

Fenugreek - Revision history

Raffi: /* Gallery */

Raffi at 18:19, 19 June 2009

Pradeep at 14:15, 18 June 2009

Envoy at 03:58, 24 September 2007