fenugreek

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fen·u·greek

 (fĕn′yə-grēk′, fĕn′ə-)
n.
1. A Eurasian plant (Trigonella foenum-graecum) in the pea family, having white flowers and trifoliolate leaves. Its mildly bitter seeds and aromatic leaves are used as flavorings.
2. The seeds or leaves of this plant.

[Middle English fenigrek, from Old French fenegrec, from Latin fēnugraecum, from fēnum Graecum : fēnum, hay; see fennel + Graecum, neuter of Graecus, Greek; see Greek.]

fenugreek

(ˈfɛnjʊˌɡriːk)
n
(Plants) an annual heavily scented Mediterranean leguminous plant, Trigonella foenum-graecum, with hairy stems and white flowers: cultivated for forage and for its medicinal seeds
[Old English fēnogrēcum, from Latin fenum Graecum literally: Greek hay]

fen•u•greek

(ˈfɛn yʊˌgrik, ˈfɛn ʊ-)

n.
an aromatic Eurasian plant, Trigonella foenumgraecum, of the legume family.
[before 1000; Middle English fenugrek, Old English fēnogrēcum < Latin fēnum Graecum literally, Greek hay]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.fenugreek - annual herb or southern Europe and eastern Asia having off-white flowers and aromatic seeds used medicinally and in curryfenugreek - annual herb or southern Europe and eastern Asia having off-white flowers and aromatic seeds used medicinally and in curry
fenugreek seed, fenugreek - aromatic seeds used as seasoning especially in curry
herb, herbaceous plant - a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests
genus Trigonella, Trigonella - Old World genus of frequently aromatic herbs
2.fenugreek - aromatic seeds used as seasoning especially in curry
flavorer, flavoring, flavourer, flavouring, seasoning, seasoner - something added to food primarily for the savor it imparts
fenugreek, Greek clover, Trigonella foenumgraecum - annual herb or southern Europe and eastern Asia having off-white flowers and aromatic seeds used medicinally and in curry
Translations
bukkehornbukkehornkløver
sarviapila
görögszéna
bockhornsklöver
References in periodicals archive ?
INGREDIENTS (Serves 6) 1 onion 4 cloves of garlic 4cm piece of ginger 1/2 a bunch of fresh coriander (15g) 2 fresh red chillies 1tsp each of cumin seeds, mustard seeds, ground turmeric, garam masala, fenugreek seeds 1 big handful of fresh curry leaves Groundnut oil 2tbsp (heaped) crunchy peanut butter 1tbsp mango chutney 2tbsp tamarind paste 12 finger aubergines (800g total) 1 x 400g tin of light coconut milk 250g ripe mixed-colour cherry tomatoes Sea salt and black pepper METHOD 1.
Seeds such as walnuts, sunflower seeds, fenugreek seeds and sesame seeds can help beat menstrual cramps, too, according to Dr.
pot luck vegetables with five spice mix INGREDIENTS (serves 4) 4 tbsp vegetable oil; 6oz potatoes, cut into 1in cubes; 4oz carrots, cut into 1in cubes; 5oz cauliflower, divided into 1in florets; 2 bay leaves; 1 tsp ground coriander; 1 tsp ground cumin; 1/2 tsp ground turmeric; 1/2 tsp chilli powder; 1/2 a small cabbage (about 7oz), finely shredded; 4oz garden peas; 1 tsp salt, or to taste; 4-5 whole fresh green chillies; 2 ripe tomatoes, cut into 1in chunks; 1 oz fresh coriander leaves, chopped; plain boiled rice, to serve For the five-spice mix: 1/2 tsp black or brown mustard seeds; 1/2 tsp cumin seeds; 1/2 tsp fennel seeds; 1/2 tsp nigella seeds; 6 fenugreek seeds (or buy it ready mixed) METHOD: 1.
The results showed that up to 67 percent of five spices - allspice, red chili, paprika, nutmeg and fenugreek seeds - were contaminated with one toxin at levels exceeding EU limits.
A hundred raw mangoes, 15 kilos of fiery chilli powder, 15 litres of sesame oil, 15 kilos of mustard powder, 15 kilos of salt, a few kilos of ginger paste and several fistfuls of garlic pods and a few teaspoons full of fenugreek seeds.
For this purpose seed extract of Trigonella foenum-graecum (fenugreek seeds) was utilized as a substitute of classical methods.
Dosa Batter Recipe Ingredients Parboiled rice 3 cups Urad wash lentil 1 cup Fenugreek seeds A' tsp Salt to taste For potato masala Boiled potato 200 gm Oil A' cup Mustard seeds 1 tbsp Asafetida 1 tsp Red chilly whole 4-6 nos Curry leaves 3-4 sprigs Ginger chopped 1 tbsp Green chili chopped 1 tbsp Onion, sliced 2 nos.
2 Heat a large pan on a mediumhigh heat, add the cumin, mustard and fenugreek seeds and toast for 2-3 mins, until fragrant.
Heat a large pan on a medium-high heat, add the cumin, mustard and fenugreek seeds and toast for 2-3 mins, until fragrant.
INGREDIENTS 1 potato, about 150g; 3tbsp vegetable oil, extra for brushing; 1tsp mustard seeds; 1/4tsp fenugreek seeds; 1/2tsp cumin seeds; 1 onion, finely sliced; 1/2tsp ground turmeric; 1/2tsp ground cinnamon; 120g white cabbage, finely sliced; 1 large carrot, 120g, peeled and grated; 100g mixed red and green peppers, cored, de-seeded and finely chopped; 50g frozen peas; 1/2tsp granulated sugar; 12 spring roll pastry wrappers, 25 x 25cm; 1 egg, lightly beaten; salt METHOD 1.