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Hu Lu Ba |
Fenugreek Seed |
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Names: Bird’s Foot, Foenugreek, Goat’s Horn
Trigonella foenum-graecum
Properties
Fenugreek is known to support the respiratory system. Fenugreek
relieves congestion, reduces inflammation and fights infection.
Fenugreek contains natural expectorant properties ideal for treating
sinus and lung congestion, and loosens & removes excess mucus and
phlegm. Fenugreek is also an excellent source of selenium, an
anti-radiant which helps the body utilize oxygen. Fenugreek is a
natural source of iron, silicon, sodium and thiamine. Fenugreek
contains mucilagins which are known for soothing and relaxing
inflamed tissues. Fenugreek stimulates the production of mucosal
fluids helping remove allergens and toxins from the respiratory
tract. Acting as an expectorant, Fenugreek alleviates coughing,
stimulates perspiration to reduce fevers, and is beneficial for
treating allergies, bronchitis and congestion. The steroidal
saponins account for many of the beneficial effects of Fenugreek,
particularly the inhibition of cholesterol absorption and synthesis.
The seeds are rich in dietary fiber, which may be the main reason it
can lower blood sugar levels in diabetes. Note: avoid during
pregnancy, as it can be a uterine stimulant.
Culinary Uses
The major use of fenugreek is in curry powders, figuring in many
mixtures, especially vindaloo and the hot curries of Sri Lanka. It
is an ingredient of Panch phoron, the Indian five-spice mixture. In
home-made powders, the amount used can be controlled, but in cheap
bought powders it often overpowers. When fish is curried,
particularly strong-tasting fish such as tuna and mackerel,
fenugreek is frequently included in the spice mixture. Many chutneys
and pickles incorporate it and it gives a tangy aroma to vegetables.
The leaves, both fresh and dried, are used in meat curries, dhal and
vegetable dishes and chutneys. The seeds are an ingredient of the
Middle Eastern confection halva. Flour mixed with ground fenugreek
makes a spicy bread. In India the roasted ground seeds are infused
for a coffee substitute or adulterant. A tea can be made by infusing
teaspoon of seed with two cups of water for five minutes.
Ancient Egyptians would eat the greens of this plant as a vegetable
and use the seeds as incense and as part of their embalming
formulas. Women in harems would eat Fenugreek seeds in the belief
that they would become more desirable. The seeds were burned as an
incense to aid childbirth in Egypt.
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