Fenugreek
is the ripe, dried fruit of an annual leguminous herb. Both seeds and plant of
this herb is used in Indian cuisine.
The dried leaves of the fenugreek is used as a quality flavour
for meat, fish and vegetable dishes. It acts as a medicine as well as an embalming agent.
Fenugreek seeds are rich in
vitamin E and is one of the
earliest spices known to man.
Fenugreek has a strong, quite
peculiar odour reminiscent of maple. It is used in almost all dishes and in
pickles. The major producers of
Indian Fenugreek are Rajasthan, Gujarat, Uttar Pradesh and Tamil Nadu.
Commercially known as
'Methi',
Indian Fenugreek comes in several well-known varieties such as 'Desi' and
'champa'. The spice is exported in its whole and powdered form. The extracted
oil of fenugreek is extensively used in perfumery.
The major importers of Indian
Fenugreek are Saudi Arabia, Japan, Malaysia, USA,UK, Singapore and
Sri Lanka.
Types of Spices
