Fenugreek
Common name
N/A
ID
HD0145
Scientific name of the plant
Trigonella foenum-graecum L.
Anatomical part for use
seed
Human use
Loss of appetite,Skin disorders & minor wounds
Summary
Fenugreek (; Trigonella foenum-graecum) is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients in dishes from the Indian subcontinent, and have been used as a culinary ingredient since ancient times. Also used in traditional medicine, fenugreek can increase the risk for serious medical side effects, though its culinary use (in smaller quantities) is safe. Fenugreek is not approved or recommended for clinical use by any governmental health agency. (Source: Wiki)
Evidence Level
Level 0 (No convinced report of liver injury caused by herbal and dietary supplement)
Hepatotoxicity Description
Despite being widely used, fenugreek has not been implicated in cases of clinically apparent liver injury and, in prospective studies, has had no effect on serum enzyme levels. In vitro studies have demonstrated hepatoprotective activity of fenugreek extracts in several animal models. Because of the high fiber content, estrogenic and coumadin-like effects of fenugreek, it has a potential to cause herb-drug interactions particularly if taken in high doses with antiplatelet drugs and warfarin. (Source: LiverTox)
Cooking
Fresh fenugreek leaves are an ingredient in some curries, such as with potatoes in cuisines of the Indian subcontinent to make "aloo methi" ("potato fenugreek") curry. Sprouted seeds and fenugreek greens are used in salads. When harvested as greens, fenugreek is known as samudra methi in Maharashtra, especially in and around Mumbai, where it is often grown in sandy tracts near the sea, hence the name samudra, "ocean" in Sanskrit. Samudra methi is also grown in dry river beds in the Gangetic plains. When sold as a vegetable, the young plants are harvested with their roots still attached and sold in small bundles in the markets and bazaars.In Turkish cuisine, fenugreek seeds are used for making a paste known as çemen. Cumin, black pepper, and other spices are added into it, especially to make pastırma.
In Iranian cuisine, fenugreek leaves are called shanbalileh. They are one of several greens incorporated into the herb stew ghormeh sabzi, the herb frittata kuku sabzi and a soup known as eshkeneh.
In Georgian cuisine, a related species—Trigonella caerulea called "blue fenugreek"—is used.
In Egyptian cuisine, fenugreek is known by the Arabic name hilba or helba حلبة. Seeds are boiled to make a drink that is consumed at home, as well as in coffee shops. Peasants in Upper Egypt add fenugreek seeds and maize to their pita bread to produce aish merahrah, a staple of their diet. Basterma, a cured dried beef, has its distinctive flavour from the fenugreek used as a coating.Fenugreek is used in Eritrean and Ethiopian cuisine. The word for fenugreek in Amharic is abesh (or abish), and the seed is used in Ethiopia as a natural herbal medicine in the treatment of diabetes.Yemenite Jews following the interpretation of Rabbi Shelomo Yitzchak (Rashi) believe fenugreek, which they call hilbah, hilbeh, hilba, helba, or halba "חילבה", to be the Talmudic rubia "רוביא". When the seed kernels are ground and mixed with water they greatly expand; hot spices, turmeric and lemon juice are added to produce a frothy relish eaten with a sop. The relish is also called hilbeh; it is reminiscent of curry. It is eaten daily and ceremonially during the meal of the first and/or second night of the Jewish New Year, Rosh Hashana. (Source: Wiki)
Dietary supplement
Fenugreek dietary supplements are manufactured from powdered seeds into capsules, loose powders, teas, and liquid extracts in many countries. Powders may also be used as a topical medication or dressing for skin wounds or eczema. There is little high-quality evidence that these products have any clinical effectiveness. (Source: Wiki)
Common name
N/A
ID
HD0145
Scientific name of the plant
Trigonella foenum-graecum L.
Anatomical part for use
seed
Human use
Loss of appetite,Skin disorders & minor wounds
Summary
Fenugreek (; Trigonella foenum-graecum) is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients in dishes from the Indian subcontinent, and have been used as a culinary ingredient since ancient times. Also used in traditional medicine, fenugreek can increase the risk for serious medical side effects, though its culinary use (in smaller quantities) is safe. Fenugreek is not approved or recommended for clinical use by any governmental health agency. (Source: Wiki)
Evidence Level
Level 0 (No convinced report of liver injury caused by herbal and dietary supplement)
Hepatotoxicity Description
Despite being widely used, fenugreek has not been implicated in cases of clinically apparent liver injury and, in prospective studies, has had no effect on serum enzyme levels. In vitro studies have demonstrated hepatoprotective activity of fenugreek extracts in several animal models. Because of the high fiber content, estrogenic and coumadin-like effects of fenugreek, it has a potential to cause herb-drug interactions particularly if taken in high doses with antiplatelet drugs and warfarin. (Source: LiverTox)
Cooking
Fresh fenugreek leaves are an ingredient in some curries, such as with potatoes in cuisines of the Indian subcontinent to make "aloo methi" ("potato fenugreek") curry. Sprouted seeds and fenugreek greens are used in salads. When harvested as greens, fenugreek is known as samudra methi in Maharashtra, especially in and around Mumbai, where it is often grown in sandy tracts near the sea, hence the name samudra, "ocean" in Sanskrit. Samudra methi is also grown in dry river beds in the Gangetic plains. When sold as a vegetable, the young plants are harvested with their roots still attached and sold in small bundles in the markets and bazaars.In Turkish cuisine, fenugreek seeds are used for making a paste known as çemen. Cumin, black pepper, and other spices are added into it, especially to make pastırma. In Iranian cuisine, fenugreek leaves are called shanbalileh. They are one of several greens incorporated into the herb stew ghormeh sabzi, the herb frittata kuku sabzi and a soup known as eshkeneh. In Georgian cuisine, a related species—Trigonella caerulea called "blue fenugreek"—is used. In Egyptian cuisine, fenugreek is known by the Arabic name hilba or helba حلبة. Seeds are boiled to make a drink that is consumed at home, as well as in coffee shops. Peasants in Upper Egypt add fenugreek seeds and maize to their pita bread to produce aish merahrah, a staple of their diet. Basterma, a cured dried beef, has its distinctive flavour from the fenugreek used as a coating.Fenugreek is used in Eritrean and Ethiopian cuisine. The word for fenugreek in Amharic is abesh (or abish), and the seed is used in Ethiopia as a natural herbal medicine in the treatment of diabetes.Yemenite Jews following the interpretation of Rabbi Shelomo Yitzchak (Rashi) believe fenugreek, which they call hilbah, hilbeh, hilba, helba, or halba "חילבה", to be the Talmudic rubia "רוביא". When the seed kernels are ground and mixed with water they greatly expand; hot spices, turmeric and lemon juice are added to produce a frothy relish eaten with a sop. The relish is also called hilbeh; it is reminiscent of curry. It is eaten daily and ceremonially during the meal of the first and/or second night of the Jewish New Year, Rosh Hashana. (Source: Wiki)
Dietary supplement
Fenugreek dietary supplements are manufactured from powdered seeds into capsules, loose powders, teas, and liquid extracts in many countries. Powders may also be used as a topical medication or dressing for skin wounds or eczema. There is little high-quality evidence that these products have any clinical effectiveness. (Source: Wiki)