Fenugreek seeds have a somewhat bitter taste, similar to celery,
maple syrup or burnt sugar, and are often used to make medicine. However,
fenugreek has a far more pleasant taste when cooked. The seeds are the most
widely used part of fenugreek, which are usually dried and ground. The leaves
are often used in cooking as well.
The seeds can also be sprouted and in this instance offer a
number of key nutrients to the diet: Vitamin A, B1, B2, B5 and D; Iron,
Phosphorus, Niacin, Pantothenic Acid as well as Choline.
Add fenugreek seeds to curries and similar dishes to add a
bitter depth. Best in strong curries. Grind immediately before use, so that the
seeds release their flavours into the dish.
- Improves Digestive Problems and Cholesterol Levels
- Reduces Inflammation Inside the Body
- Increases Libido in Men
- Promotes Milk Flow in Breastfeeding
- Lowers Inflammation from Outside the Body
- Adds Flavor and Spice to Food
- Helps with Eating Disorders