Methi Seeds/Fenugreek seeds

The Fenugreek seeds are known asMethi in Hindi and Menthulu in Telugulanguage. This plant is widely cultivated on the Eastern shores of the Mediterranean, India, Egypt and Africa. The botanical name of this plant isTrigonella foenum-graecum Land belongs to the family ofLeguminosae. This seed also got common names such as Bird's Foot, Bockshornklee, Greek Hayseed, Goat's Horn and Methi.

Fenugreek seeds are a very old spice, having a somewhat bitter taste. These are small in size, moderately hard, yellowish-brown in color, very shiny and oblong shaped. The fenugreek plant's fresh tender green leaves called methi or menthi, having a bitter-sweet flavour is made use of as a common green vegetable in Indian dishes such as dals and vegetables curries.

These Fenugreek seeds can be further sprouted, having a slight pungent-sweet flavour and also be used for preparing salads. In addition, the dried form of these fenugreek leaves, which is called "kasoori methi" is a very popular spice and is used to enhance the flavor of Indian dishes.

The roasted seeds can be used in gravy or other dishes to offer tasty and rich features in the dishes and it can also be used in powdered form. In order to make a smooth paste, the Fenugreek seeds have to be soaked in water and kept overnight, because soaking will yield softness and becomes jelly like form to the seeds.

The Ayurveda is one of the Indian systems of medicine which recommends that the six tastes such as sweet, salty, sour, bitter, astringent, bitter and hot gives equilibrium to our diet to provide maximum health as well as nutrition. The Fenugreek seeds take the prime place in offering bitter taste in an easier manner in our diet through adding this seed in our dishes.