Description

Fenugreek (Trigonella foenum-graecum Linn.), a short-living annual medicinal plant belonging to Fabaceae family, is used extensively in various parts of the world as herb, food, spice, and traditional medicine. Fenugreek is considered as one of the oldest medicinal plants and its health-promoting effects have been cited in Ayurveda and traditional Chinese medicine. The investigations into the chemical composition and pharmacological actions have seen a renaissance in recent years. Extensive preclinical and clinical research have outlined the pharmaceutical uses of fenugreek as antidiabetic, antihyperlipidemic, antiobesity, anticancer, anti-inflammatory, antioxidant, antifungal, antibacterial, galactogogue and for miscellaneous pharmacological effects, including improving women's health. The pharmacological actions of fenugreek are attributed to diverse array of phytoconstituents. The phytochemical analysis reveals the presence of steroids, alkaloids, saponins, polyphenols, flavonoids, lipids, carbohydrates, amino acids, and hydrocarbons.

Characteristics:

Fenugreek is an ancient spice, although currently not much known in the West. In India, it is popular for pickles and also in cooking. Dry roasting can enhance the flavour and reduce the bitterness, provided care is taken not to overheat the seeds. The plant is an erect annual herb, 10-50 cm tall, sparingly velvety to hairless. Leaves are trifoliate with leaflets 1-3 cm long, 5-15 mm broad, obovate to inverted-lanceshaped, toothed or incised. Stipules are lanceshaped, long-pointed, entire. Flowers are cream-colored or yellowish-white, sometimes tinged with lilac, 1-2 in leaf axils. Sepal cup is 7-8 mm long, teeth as long as the tube. Flowers are 1.2-1.8 cm long. Fruit is 5-11 mm long, 3-5 mm broad, smooth or velvety, tapering into a beak, 1-3.5 cm long, 10-20-seeded. Flowering: January-April.

Medicinal Uses:

Fenugreek is used as a herb(dried or fresh leaves), spice (seeds), and vegetable.Sotolon is the chemical responsible for the distinctive maple syrup smell of fenugreek. Cuboid-shaped, yellow- to amber-coloured fenugreek seeds are frequently encountered in the cuisines of the Indian subcontinent, used both whole and powdered in the preparation of pickles, vegetable dishes, dal, and spice mixes such as panch phoron and sambar powder. They are often roasted to reduce inherent bitterness and to enhance flavour.