By Chisom Ibemere

Fenugreek also called Trigonella foenum-graecum is a plant that is commonly used basically as a spice, herb, and supplements. The edible parts of the plant such as the seeds and leaves have a distinctive flavour, of maple and nutty.

The seeds of Fenugreek are a good source of various vitamins and minerals, including vitamin C, vitamin K, iron, manganese, and magnesium.

Fenugreek contains fiber, which can help regulate bowel movements and improve overall digestive health. It can also help to lower blood sugar levels which may be beneficial for individuals with diabetes. It has also been found to help reduce LDL (bad) cholesterol levels and increase HDL (good) cholesterol.

Fenugreek enhances the production of milk especially in breastfeeding mothers. It is often used as a galactagogue, increasing milk supply in breastfeeding women. It has anti-inflammatory properties, which may help alleviate conditions like arthritis and muscle pain.

Fenugreek may have neuroprotective effects and can improve memory and cognitive function. It reduces blood pressure and the risk of heart disease by improving cardiovascular health.

The antioxidants and antimicrobial rich Fenugreek are essential for skin health, which helps to reduce acne and promote a healthy complexion. It contains fibre which is helpful for weight management.

HOW TO PREPARE FENUGREEK SEEDS:

Fenugreek seeds can be prepared by grinding or dry frying them. To dry fry, heat up a pan, tip in the seeds and, over a medium heat, allow to brown for a couple of minutes, tossing them around the pan frequently. Remove and grind until very smooth.

Feenugreek partners well with cardamom, coriander, cumin, cinnamon, cloves, fennel see, garlic, pepper, nigella and turmeric.