Fenugreek
Fenugreek
Description
Fenugreek or methi is one of the ubiquitous seed spices used in Indian cuisine, but it is almost relegated to being a non-glamorous spice. It is well known for its various medicinal and nutritive properties.
Fenugreek is possibly the second most medicinal spice after turmeric.
Fenugreek, called methi/Vendayam/Uluva/ in various languages, is used in almost all Indian regional cuisines.
Fenugreek leaves are a favourite green used extensively.
Flavour notes: Bitter, sharp, astringent, with a tinge of sweetness
Like other spices, methi is grown during the Rabi season and harvested in February/March.
This seed spice is grown mainly in Madhya Pradesh, Rajasthan and Gujarat and a few other states.
Fenugreek (methi) is a hardy spice that usually resists infestation and is easy to store and maintain.
Fenugreek, when roasted/toasted, loses a bit of its bitterness
Bio Basics fenugreek/methi is grown organically, processed and stored naturally with no chemicals, additives or colouring agents at any stage.
It comes from two sources: a certified organic farmer producer group in Karnataka, which gets its spices from certified organic farmers from Gujarat & Rajasthan.
The second source of fenugreek is a PGS-certified organic farming collective based in Rajasthan whose member farmers grow fenugreek.
Nutritional Profile: Fenugreek is valued for its ability to control blood sugar. It boosts lactation in new mothers, has high soluble fibre and is also known for its digestive properties. It is also a rich source of iron and has anti-inflammatory properties.
Storage: Store in a cool, dark and dry place.
Additional Information
| Size |
100g, 250g, 500g |
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