Description

Fenugreek is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients in dishes from the Indian subcontinent, and have been used as a culinary ingredient since ancient times. India is a major producer of fenugreek, and over 80% of India’s output is from Rajasthan. Fenugreek has been used traditionally by mothers to increase the production of breast milk and stimulate milk flow while nursing and breastfeeding. Fenugreek is used as a herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and microgreens). Fenugreek contains saponins that help reduce the body’s absorption of cholesterol from fatty foods. An unusual amino acid (4HO-Ile), so far found only in fenugreek, has anti-diabetic properties, Maintains Healthy Testosterone Levels, Aids Digestion and has demonstrated anti-inflammatory effects.