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| FENUGREEK |
COOKING
INFORMATION |
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 Trigonella
foenum-graecum of the pea family (Fabaceae), also known
as Greek hay.
Description:
An
erect two to three foot tall annual herb with light
green leaves and small white flowers. The seed pods
contain ten to twenty small, flat, yellow-brown, pungent,
aromatic seeds to a pod. The seeds have a strong aroma
and somewhat bitter taste, variously described as
similar to celery, maple syrup, or burnt sugar.
Fenugreek
is native to southern Europe, the Mediterranean region
and Western Asia. It is cultivated from western Europe
to China for the aromatic seeds and is still grown
for fodder in parts of Europe and northern Africa.
It is an indispensable ingredient in Indian curries.
History:
Fenugreek
has a long history as both a culinary and medicinal
herb in the ancient world. It was one of the spices
the Egyptians used for embalming and the Greeks and
Romans used it for cattle fodder (hence the Latin
foenum graecum meaning Greek hay). It was grown extensively
in the imperial gardens of Charlemagne.
Purchasing,
Handling and Storage:
Store
in a cool, dry place for maximum of 6 months. Should
be roasted before use to reduce bitterness.
Culinary
Uses:
Uncooked
fenugreek seeds have an unpleasant, bitter taste,
so the seeds are usually roasted and ground before
use to mellow the bitterness. The seeds are very hard
and difficult to grind, a mortal and pestle working
best. Fenugreek is a favorite in Northern African
and Middle Eastern dishes and is one of the few spices
that is usually used in powdered form even in Indian
curries. Seed extract is used in imitation vanilla,
butterscotch and rum flavorings and is the main flavoring
in imitation maple syrup. Also used in breads in Egypt
and Ethiopia. Ground seeds and / or leaves, can give
a nice lift to some bland vegetarian dishes. Also
good in marinades. Generally, a nice unusual flavor
to experiment with to achieve some different effects.
Use very young shoots with only a few leaves and some
watercress for a nice salad addition. Fenugreek seeds
are also used in candy, baked goods, ice cream, chewing
gum and soft drinks. The seeds can be roasted and
used as a coffee substitute.
Nutrition:
Rich
in vitamins and minerals, and because it is a seed
and a legume, it is high in protein (which makes it
very useful in vegetarian diets).
Other
Uses:
Formerly
used as a yellow dye. The leaves are dried and used
as an insect repellent in grain storage. In various
areas of North Africa the seeds (ground into a paste)
were traditionally eaten by women to gain weight,
in combination with sugar and olive oil. The seeds
are still used for weight gain in Libya and other
areas. They are also an important source of diosgenin,
which is widely used in the production of steroids
(which probably accounts for the weight gain), sex
hormones, oral contraceptives and veterinary medicines.
 This
article is from Chef James Ehler of Key West, Florida.
James
is a webmaster, cook, chef, writer and (like me) a self-confessed
computer nerd. He is the former executive chef of Martha's
Steak & Seafood Restaurant and the former Reach Hotel
(both in Key West), the Hilton Hotel in Fayetteville,
Arkansas, and the New Bern Golf and Country Club, North
Carolina.
He
is now webmaster and cook at the Blue Heaven Restaurant
in Key West while he works on his Food Encyclopedia
(five years so far). It is well worth paying a visit
to James' food reference website which is a useful resource
well worth Bookmarking - to visit either website just
click on their title:
The
Food Reference Website
The
Blue Heaven Restaurant, Key West, Florida
©
James T. Ehler, 2001
All rights reserved
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