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Ingredients: Fenugreek

A type of leafy green herb, though the seeds are more commonly used in cooking. It is sweet and nutty in flavor. 

Native to southeastern Europe and Asia. It was consumed by humans as early as 4000 BCE.

Another variety of the plant, called sweet fenugreek, is native to Australia. 

Fenugreek has been used in Indian cuisine for 3,000 years, likely arriving to the continent with trade from the Middle East and Europe. 

Some believe that fenugreek helps with breast milk production and regulation of blood sugar.  

“Fenugreek: An Herb with Impressive Health Benefits” by Rudy Mawer (2019) 

“Fenugreek (Helba) and Its Uses” by Christine Benlafguih (2018) 

The Oxford Companion to Food. 3rd ed., by Alan Davidson and edited by Tom Jaine (2014)

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