Fenugreek

Fenugreek(trigonella foenum- graecum)

General Information

Indigenous to the countries bordering the eastern shores of the Mediteranean and extending to central Asia, Fenugreek is one of the oldest cultivated spices in the world, Fenugreek is the ripe, dried fruit of an annual leguminous herb that grows up to 30 to 60 cms in height and produces horn shaped pods.Each pod contains 10 to12 small seeds, each about 3 cms long. These vary in colour from olive green to yellow-brown and shapes ranging

from square to oblong. When the seeds are ripe, the plants are pulled up and dried. The seeds are then threshed and dried further.

Flavour characteristic

Fenugreek has strong, pleasant and quite peculiar odour. Its aromatic smell dominates curry powder.

Usage

It is used in foods including cattle fodder. Fenugreek is found to be a good source of protein, vitamins and minerals. Cultivation of Fenugreek restores nitrogen to soil. Ancient Egyptians used a paste form of ground fenugreek as a remedy for fever and also for embalming. It is now used in the manufacture of oral contraceptives, It is used to treat a large number of disorders like diabetes, bronchitis, skin irritation and reproductive problems.

Geographical conditions

Fenugreek grows best in well-drained loam with a low rainfall. In India, it is cultivated as a cover crop in citrus groves to exploit their leguminous nature.

Producing Regions

The major producers of Indian fenugreek are Rajasthan, Gujarat, UttarPradesh & Tamil Nadu.

Grades

Indian fenugreek is commercially known as 'Methi'. The well-known varieties are 'Desi' and 'Champa'. The spice is available in whole, powdered form as well as in the form of extracted oil used extensively in perfumery.

Exports

Fenugreek is exported to Saudi Arabia, Japan, Malaysia the USA, the UK, Singapore and Sri lanka.

Harvesting Season : February to May

Marketing Season : April to July