Loading...
Also known as: Trigonella foenum-graecum, Greek hay, Helba, Mente, fenugreek seed, methi seeds, Fenugreek Seeds, Methi, Vendhayam, Menthulu, Uluva, Dried Fenugreek Seeds, Methi Dana
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A traditional Karnataka rice dish with a unique symphony of flavors. Toasted fenugreek seeds provide a pleasant bitterness, balanced by tangy tamarind and a hint of sweet jaggery, creating a truly aromatic and memorable one-pot meal.
A unique and aromatic Goan fish curry where mackerel is simmered in a tangy gravy. The distinctive flavor comes from a special masala of roasted urad dal, fenugreek seeds, and fresh coconut.
A quintessential Assamese potato curry, this 'Sofita aru Alu'r Torkari' is a comforting, soulful dish defined by the unique, slightly bitter aroma of tempered fenugreek seeds (Sofita). Simple to prepare, it's a staple in Assamese households, perfect for a wholesome meal with steamed rice.
Yes, fenugreek seeds are very healthy. They are rich in soluble fiber, iron, and various beneficial compounds. They are known for potentially helping regulate blood sugar, reducing cholesterol, aiding digestion, and traditionally supporting milk production in breastfeeding mothers.
Per 100g, fenugreek seeds contain approximately 323 calories, 23g of protein, 58.4g of carbohydrates, and 6.41g of fat. They are a nutrient-dense spice, offering a good amount of plant-based protein and fiber.
Fenugreek seeds are high in soluble fiber, which can promote a feeling of fullness and reduce appetite, potentially aiding in weight management. By slowing digestion and nutrient absorption, they may help control calorie intake and support satiety.
Yes, fenugreek seeds are naturally vegan as they are a plant-based spice. They are also naturally gluten-free, making them suitable for individuals with celiac disease or gluten sensitivity, provided they are not cross-contaminated during processing.
Yes, fenugreek seeds may be beneficial for diabetics. Their high soluble fiber content and compounds like 4-hydroxyisoleucine can help regulate blood sugar levels by improving insulin sensitivity and slowing carbohydrate absorption. However, individuals with diabetes should consult their doctor before using them therapeutically.
Fenugreek seeds are often used whole or ground in Indian, Middle Eastern, and North African cuisines. They can be dry-roasted to mellow their bitterness before grinding or added whole to tempering oils for curries, stews, and vegetable dishes. Soaking them overnight can also reduce bitterness.
fenugreek seeds is a versatile ingredient found in cuisines around the world. With 323 calories per 100g and 23 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the spice category with complete nutrition information.
View all spice →Discover 10 recipes featuring fenugreek seeds with step-by-step instructions.
Browse recipes →Explore more ingredients similar to fenugreek seeds.
The most-searched ingredients on CraftMyMeals.
Fenugreek seeds have a complex flavor profile, often described as slightly bitter, nutty, and somewhat sweet, with hints of maple syrup or celery. When roasted, their bitterness mellows, and their nutty, earthy notes become more prominent.
Store whole or ground fenugreek seeds in an airtight container in a cool, dark place away from direct sunlight and moisture. Whole seeds can last for 2-3 years, while ground fenugreek has a shorter shelf life of about 6-12 months, as its flavor degrades faster.
Fenugreek seeds have been traditionally used as a galactagogue, meaning they may help increase milk supply in breastfeeding mothers. While many mothers report positive effects, scientific evidence is mixed, and it's advisable to consult a healthcare professional before using them for this purpose.
Fenugreek seeds don't truly 'expire' in a way that makes them unsafe to eat, but they do lose their potency and flavor over time. Whole seeds retain their flavor longer than ground seeds. If they lose their characteristic aroma or taste bland, it's time to replace them for culinary purposes.
