Description:
Methi or Classical Fenugreek, is a crop plant grown as a potherb and for the spice made from its seeds. Fenugreek is one of the most powerful Indian spices that has a bitter and lingering taste.
How to select:
Fenugreek seeds are small, hard, ochre, oblong in appearance. They are available whole, crushed or powdered.
Use:
Fenugreek seeds are used to flavour all sorts of Indian savouries and some sweets like ladoos. They are an essential ingredient in curry powder and are widely used in South Indian cookery in batters, chutneys and lentils. Fenugreek seeds are ground and roasted and used to flavour to curry. The seeds are also soaked and then powdered and used to make lip balm and tonic. The yellow, rhombic fenugreek seed is frequently used in the preparation of pickles, curry powders and pastes, and is often encountered in the cuisine of the Indian subcontinent and Thailand.
How to store:
store it in an airtight container in a cool dry place.
Health benefits:
The seeds can be used to make tea, which can reduce fever and menstrual pains, or they can be used in an ointment to treat skin infections. Fenugreek seed is widely used as a galactagogue (milk producing agent) by nursing mothers to increase inadequate breast milk supply.
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