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Fenugreek is one
of the earliest spices known to man. Ancient Egyptians
used it as a food, medicine and an embalming agent. The
ripe, dried fruit of a quick-growing annual leguminous
herb, fenugreek has a strong, pleasant and quite peculiar
odour reminiscent of maple. Traditionally, fenugreek grows
best in well-drained loams with a low rainfall. In India,
this spice is often cultivated as a cover crop in citrus-fruit
groves to take advantage of their leguminous nature. The
major producers of Indian fenugreek are Rajasthan, Gujarat,
Uttar Pradesh and Tamil Nadu. Commercially known as 'Methi',
Indian fenugreek comes in several well-known varieties
such as 'Desi' and 'Champa'. The spice is exported in
its whole and powdered forms as well as in the form of
extracted oil which is extensively used in perfumery.
The major importers of Indian fenugreek are Saudi Arabia,
Japan, Malaysia, USA, The UK, Singapore and Sri Lanka.
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| Fenugreek Seeds |
Fenugreek seeds are a dried,
ripe seed of the herb Trigonella foenum - graecum. It
is brownish-yellow in color and is one of the oldest cultivated
medicinal plants.
Fenugreek is primarily used as food, condiment, medicine,
dye and animal feed. It is widely used as an ingredient
in curry powder. It is also found in pickle mixes, chutneys
and confectionery. |
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| Name in international
languages |
Spanish:
Alholva
French:
Fenugrec
German:
Bockshorklee
Swedish:
Bockshornklee
Arabic:
Hulba
Dutch:
Fenegriek
Italian:
Fieno Greco
Portuguese:
Alforva
Russian:
Pazhitnik
Japanese:
Koroha
Chinese:
K'u - Tou |
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