Use

The seeds of fenugreek are the source of the spice, but the sprouts may be eaten raw in salads.

Medicinal

The seed is a source of the steroidal saponin diosgenin, which can be used to manufacture many pharmaceuticals, such as progesterone. The chemical trigonelline is converted into niacin when the seed is roasted. The seeds also provide a mucilaginous fiber content that may benefit the bowel. Of more current interest is the evidence that fenugreek has a minor hypoglycemic effect, thus suggesting it may, in fact, help with diabetes. There is also some evidence that it can reduce hypercholesterolemia in animals.

History

The herb Trigonella foenum-graecum, is a reminder that the Romans imported it from Greece as a desirable crop, “Greek hay”, that was used as a cattle food. However, the seed became a popular spice and has long been used as a nourishing dietary herb in the Middle East to which it is native, and in India and the Far East. It is more familiar in many countries as a component of curry powder, to which it contributes a curry-like taste. It is also used raw or roasted to give flavor to mango chutney and to imitation maple syrup and to some artificial licorice preparations. Other constituents impart a strong celery-like odor, and they are utilized in the fragrance industry.  It is used as an appetizer, a tonic and an aphrodisiac, and it is included in many foods and beverages. Fenugreek has a long history of dubious indications, including fevers, colic, flatulence, dyspepsia, dysentery, cough, tuberculosis, edema, rickets, leg ulcers, gout, diabetes and baldness. There is little evidence to suggest the spice is toxic or that it has significant anticoagulant or hormonal effects.