- Botanical Name: Trigonella foenum-graecum
- Fenugreek seed has a bitter, curry-like flavor. In Egypt the seeds are boiled, sweetened, and the infusion served as a popular winter tea. Seeds are frequently used both whole and powdered in the preparation of pickles, vegetable dishes, and spice mixes. They are often roasted to reduce bitterness and enhance flavor. In traditional medicine, fenugreek is thought to promote digestion, induce labour, and reduce blood sugar levels in diabetics. In herbalism, it is thought to increase breast milk supply in nursing mothers.
- Animal feed: Fenugreek is sometimes used as animal feed. It provides a green fodder palatable to ruminants. The seeds are also used to feed fish, domestic rabbits and ruminants.
Food additive: Fenugreek seeds and leaves contain the molecule sotolone, which imparts the aroma of fenugreek and curry in high concentrations, and maple syrup or caramel in lower concentrations. Fenugreek is used as a flavoring agent in imitation maple syrup or tea, and as a dietary supplement.
- Research: Constituents of fenugreek seeds include flavonoids, alkaloids, coumarins, vitamins, and saponins; the most prevalent alkaloid is trigonelline and coumarins include cinnamic acid and scopoletin
- Storage: Keep tightly covered and store them in a cool, dry place. Whole spices stay fresh for up to 2 years while ground spices have a 6-month shelf life. Store red spices, such as paprika and red pepper, in the refrigerator. They will hold their color and keep their flavor longer.
|PROCESSING||PACKING||20' FCL Load||40' FCL Load|
|Seeds, whole||PP Bags, 25 kg||12,500 kgs||25,000 kgs|