5 Incredible Fenugreek Benefits: From Lowering Cholesterol to Aiding Digestion


Beautiful green leaves with a distinct sweet smell, fenugreek is actually one of the oldest cultivated medicinal plants. Commonly known as ‘methi’ in Indian households, it is a prized ingredient in the culinary world, and can be used as an herb (dried or fresh leaves), a spice (seeds), and a vegetable (fresh leaves and sprouts).

How to use fenugreek

India is the largest producer of this ancient herb with over eighty percent of the production centered in Rajasthan. You can find it as fresh leaves in the market or even as a cuboid shaped, yellow-to-amber coloured seed. The seeds or methi-dana are used as a flavour enhancer while the leaves are used to make leafy delicacies. The quintessential ‘Aloo Methi’ is a household name synonymous with homely deliciousness. In South India, methiseeds are ground into powder or used whole in various delicacies to boost the flavour of the dish by that extra mile. “You could splutter a little methi-dana in oil and use it to flavour anything from rice to vegetables like okra and even fish (cooked in mustard oil). Or you can add another layer of flavour to fresh chutneys — that can balance sweet, sour and bitter, with the addition of this ingredient,” suggests Food Blogger Anoothi Vishal.


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