The Magic of Fenugreek

Fenugreek in Cuisine

Fenugreek (Trigonella foenum-graecum) is an annual herb in the Fabaceae family. The leaves are referred to as "fengureek" or "methi" leaves (from Hindi). "Fenugreek" refers to both the plant itself and the spice produced from fenugreek seeds. Both fenugreek leaves and seeds are commonly used to make imitation maple syrup, tobacco flavors, spice mixes, sauces, cheeses, stews, breads, salads and sweet dishes. Ground fenugreek seed and leaves have a distinctive taste, usually bitter with maple-like, burnt-sugar and celery flavors. It is often used in a variety of recipes in Europe, Asia, India, North Africa and the Middle East.

United States: In the United States and Canada, a flavoring liquid from fenugreek seeds may be extracted to make imitation maple syrup flavoring Mapleine, tobacco flavors and some spices. Fenugreek is also used in gourmet cuisine, such as prosciutto with fenugreek-glazed figs, a dish supposedly influenced by both British and Asian tastes.

Canada: Fenugreek is mainly used in spice mixes, processed meat products, and sometimes in curry powders. The extract may be used in artificial maple syrup as well.

Bulgaria: Fenugreek seeds may be used in the traditional spice mix sharena sol (colorful salt), which also may include savory, paprika and salt.

England: Fenugreek may be included in curry powder, sauces and premade Asian foods, which are popular in the United Kingdom.

France: A primary use of fenugreek is in animal feed. It is also used less often in spice mixes and as an extract.

Switzerland: Fenugreek seeds are mainly used to add flavor and color to cheeses (Schabzigerkäse), although this may use a slightly different type of fenugreek (i.e. Trigonella caerulea).

Armenia: Bastoorma (or basterma), an Arab-style pastrami made of dried beef or sometimes other meats, is typically marinated in a thick layer of fenugreek, chili and garlic.

Azerbaijan: Dried fenugreek leaves are incorporated into some Azerbaijani dishes, although further details are lacking.

Georgia: Fenugreek seeds are added to the classic Georgian pork stew, which may also incorporate garlic, onion, cilantro, black pepper, salt, coriander seeds and possibly turmeric and marigold. It is a common ingredient in Georgian spice mixes, including khmeli-suneli, which incorporates basil, bay leaf, black pepper, celery, coriander, dill, fenugreek, hot pepper, hyssop, marjoram, mint, parsley, safflower or saffron and thyme. Khmeli-suneli may be used in various sauces and dishes, including satsivi. Satsivi is made from walnuts, garlic, salt, vinegar and water. It may be served as a cold dipping sauce for bread or as a sauce for fish or game. Satsivi is popular during the winter holidays.

India: Fenugreek is used extensively in Indian cuisine. It is an essential component of curry powders, added to mixtures such as muligapuri (hot spice mix eaten together with breads) and panch phoron (spice mixtures used for vegetables and purees), soups, dals (lentil dishes), vegetable dishes, pickles and seafood curries. It is also used in batters, breads, and khadi (yogurt curry). In Kashmir, fenugreek seed is used in lamb stew. Fenugreek is often added to dishes with spinach and potatoes. The leaves are often used in various dishes, including lamb marinated in yogurt and onions, and methi aloo, or potatoes with fenugreek. Tandoori fish may be marinated in fenugreek and other spices such as ginger. Fenugreek seed is purportedly also toasted and made into a beverage as an alternative coffee.

Russia: Fenugreek is utilized in the preparation of certain Azerbaijani-style dishes, which are popular in Russian cuisine. Fenugreek and horseradish may also be used in various cheeses.

Sri Lanka: Fenugreek is purportedly used as a thickening agent for coconut milk sauces. Large amounts of fenugreek may be simmered with coconut milk and curry leaves to make kirihodi, which is served with vermicelli pasta or with plain rice, and is considered to be a comfort food.

Afghanistan: The spinach-based qormeh sabzi is made with fenugreek, as well as sholeh holba, or sweet rice pudding.

Egypt: The Yemeni hilbeh paste made with fenugreek seeds is also used widely in Egypt and Libya. It is used as a dip for breads. Fenugreek is also purportedly used in the preparation of various beverages. Egyptians also use fenugreek to spice breads such as aish-el-fayesh, aish merahra (made from a fermented sourdough starter), and baladi breads. Fenugreek is purportedly also toasted and made into a beverage similar to coffee; lemon juice is supposedly added to this beverage.

Iran: Curry powder, which utilizes fenugreek seed, is an important component of Persian cooking. Fresh fenugreek leaves are also baked in breads. It is also indispensable to the lamb dish fresh herb khoresh. Fresh herb kuku, a traditional New Year's dish, also incorporates fenugreek. Kuku is a baked omelet, which may be consumed hot or cold, as a side dish, appetizer, or main dish with yogurt, bread, and salad. It is spiced with advieh spice mix, salt, pepper, garlic, chives, parsley, dill and barberries. It is also used in the vegetable dish ghorme sabzi.

Lebanon: Bastoorma (or basterma), an Arab-style pastrami made of dried beef or sometimes other meats, is typically marinated in a thick layer of fenugreek, chili and garlic. It is popularly served for breakfast. The Lebanese also prepare markouk, a sourdough flatbread spiced with fenugreek.

Turkey: Butchers in Turkey and Armenia make bastoorma, an Arab-style pastrami that is flavored with fenugreek, chili, and garlic. Bastoorma is supposedly a favorite breakfast food and may be sliced thinly and served with eggs.

Yemen: Fenugreek is purportedly used in various sauce recipes, including garlic, cilantro, salt, lemons and dried red chili. It is used in sauce mixtures by the name of hulba or celta, which employ chilis and green herbs. Hulba or celta sauce is mixed with meat or in soups, as well as egg or potato dishes.

Ethiopia: Fenugreek seeds (abish) are used in making the Ethiopian bread named injera. A fenugreek flour preparation is also given as baby food. Dried leaves or seeds are also an ingredient in the spice paste berbere. Fenugreek is purportedly also toasted and made into a beverage similar to coffee, which is then mixed with honey.

Morocco: Fenugreek seeds or powder are used in Morocco, most commonly as part of a spice mix or in breads. Fenugreek appears in various lamb recipes as a part of the berbere spice paste that is used in the dish.

North Africa (general): Fenugreek seeds are ground and used to stretch flour. It can be found in a traditional dish known as halva, mixed in breads, or parched and mixed with honey.

Tunisia: Fenugreek leaves may be used in Tunisia for salads.

For more information about fenugreek, please visit Natural Standard's Foods, Herbs & Supplements database.

References
1.Natural Standard: The Authority on Integrative Medicine. www.naturalstandard.com

http://www.depsyl.com

http://back2basicnutrition.com

http://bionutritionalresearch.olhblogspace.com