The History of Fenugreek Seeds

Fenugreek, or Trigonella foenum-graecum, is native to parts of the European continent as well as parts of Asia. The ancient Greeks used it as cattle food. Fittingly, the name means “Greek hay.” The ancient Romans imported fenugreek from Greece. It was also used in ancient India, the Middle East, and parts of Africa, including ancient Egypt. Fenugreek was used during ancient times for various medicinal purposes and was thought to be able to cure a wide variety of ailments and concerns ranging from tuberculosis to baldness. It also made its way into many culinary traditions. The seeds are the part of the plant that is most commonly consumed and are frequently used to make curry powder. They have long been used to flavor staple dishes such as mango chutney in Indian cooking. Parts of the plant are also used to flavor imitation maple syrup, artificial licorice candies, and certain soft drinks in the United States today. Fenugreek is also sometimes used in the fragrance industry. Some people also use fenugreek for medicinal purposes and it is sometimes used in pharmaceutical preparations, however, research into its safety and efficacy for various ailments is ongoing and experts suggest using caution, as the herb can have adverse effects for certain people. It is far more widely used in cooking, especially in certain parts of the world. In fact, fenugreek is best known today for adding flavor to a variety of culinary dishes, especially in Indian, Jewish, African, and Middle Eastern cuisines.