Webb James

Fenugreek (Greek Hay)

(Trigonella foenum graecum)

Fenugreek – Ingl., Bockshornklee – Ted., Fenugrec – Fr, Fenogreco – Sp., Па́житник сенно́й- Russ.

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Fenugreek  belongs to the  Fabaceae family and is native to western Asia and northern Africa. It is cultivated in India, Egypt, Morocco and southern France. Its leaves look like those of clover, its seeds are diamond-shaped and yellowish brown coloured.

Our offer includes:

fenugreek ground, origin India.

Food Composition

Fenugreek contains minerals (iron, magnesium, copper) and vitamins (vitamin A, B vitamins, vitamins D and P).
Its seeds are rich in essential oils, proteins, sugars, mucilage, flavonoids, amino acids and other compounds.

Culinary Use

Fenugreek seeds are typically used in India to prepare blends of spices used for recipes like chicken curry. Sprouts can be obtained from seeds, used in salads and soups, giving them a bitter aftertaste.

Healing Effect

Fenugreek is an excellent homeopathic remedy to stimulate appetite and therefore is used in case of lack of appetite and anorexia.
It strengthens  heart and works positively on the endocrine and nervous system.
Among its other therapeutic properties, it is purifying, detoxifying and anti-hypertensive.
Fenugreek ground seeds reduce the level of blood sugar, useful in diabetes.


Fenugreek seeds should be stored in a cool, ventilated, poorly lit and dry place.

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