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Kitchen Dictionary: fenugreek

Pronounced: FEHN-yoo-greek


Fenugreek is indigenous to the eastern shores of the Mediterranean Sea, but it is grown in India, Morocco, Egypt and England. The herb can grow to be about two feet tall. It blooms white flowers in the summer and has very aromatic seeds. Fenugreek seeds are ground and roasted and used to flavor to curry. The seeds are also soaked and then powdered and used to make lip balm and tonic. The seeds can be used to make tea, which can reduce fever and menstrual pains, or they can be used in an ointment to treat skin infections. Ground seeds are often used to give a maple flavor to sweets and candies. Ground seeds are also used to flavor cattle food, including different vegetable meals and hays. Fenugreek's leaves, which are high in iron, are used in salads.


Season: available year-round

How to select: Available whole or ground.

Matches well with: chicken, curries, legumes, potatoes, rabbit

More Fenugreek Recipes
Popular Fenugreek Recipes
Methi Dum Aloo - Fenugreek Indian Spicy Potatoes
Chicken Methi ( Chicken With Dried Fenugreek Leaves)
Hilbeh - Traditional Spiced Fenugreek Dip from Yemen

Nutrition Facts

Calculated for 1 tbsp
Amount Per Serving %DV
Calories 35
Calories from Fat 6 (17%)
Total Fat 0.7g 1%
Saturated Fat 0.2g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 7mg 0%
Potassium 85mg 2%
Total Carbohydrate 6.5g 2%
Dietary Fiber 2.7g 10%
Sugars 2.7g
Protein 2.6g 5%

How is this calculated?