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Also known as- Trigonella foenum-graecum, Alholva, Bird's Foot, Bockshornklee, Bockshornsame, Chandrika, Foenugraeci Semen, Foenugreek, Greek Clover, Greek Hay, Greek Hay Seed, Hu Lu Ba, Medhika, Methi, Trigonella.
Introduction
The name fenugreek comes from the Latin term Foenum-graecum, or Greek hay, the plant being used to scent moldy hay. The genus name, Trigonella, is derived from another Greek name denoting "three-angled," from the shape of the "crown" around the seed.
Fenugreek is commonly found growing in Mediterranean regions of southern Europe, where both the seeds and leaves are used primarily as a culinary spice. The seeds of the fenugreek herb are an effective nutritional supplement and have also been used by herbalists for many centuries for the health benefits it provides.
Parts Used
The fruit or "seeds," dried and used whole or ground.
Typical Preparations
Used in cooking. Up to 3-1/2 ounces (100 g) of fennel seeds can be eaten in a single meal without gastrointestinal side effects, but greater amounts provide too much fiber for most people. Also taken as an extract.
Precautions
Avoid fenugreek if you are allergic to chickpeas, and Fenugreek should not be taken when pregnant.
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