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 ?
In Thailand, where the current study was conducted, fenugreek, ginger, and turmeric are traditional galactagogues.
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.
Fenugreek (Trigonella foenum-graecum) is an annual herb that belongs to the family Fabaceae.
300ml rapeseed oil, 2 onions, 1kg chicken, in 2in pieces, 300g chana daal, soaked overnight, 3 medium tomatoes, diced, 15g cumin seeds, 6 green cardamom pods, 4 black cardamom pods, 6 cloves, 3 bay leaves, 1tbsp dried coriander, 10 peppercorns, 3 green chillies, 3tbsp ginger and garlic paste, 1tbsp ginger, chopped, 1tbsp garlic, chopped, 1tbsp turmeric powder, 1tbsp red chilli powder, half bunch fenugreek leaves, half bunch coriander, 1 litre water.
1/4 cup dried fenugreek leaves, soaked in a bowl of water for 15 minutes and skimmed off the top (see recipe notes)
For this purpose seed extract of Trigonella foenum-graecum (fenugreek seeds) was utilized as a substitute of classical methods.
Curd when blended together with a variety of powerful ingredients like fenugreek, shikakai, amla and olive/argan oil makes the perfect mask to fight against dandruff.
2 Heat a large pan on a mediumhigh heat, add the cumin, mustard and fenugreek seeds and toast for 2-3 mins, until fragrant.
INGREDIENTS I1 x medium potato 2 x medium onion 1/2 x bunch of spinach 100g x gram flour 2tbsp x fresh green coriander 1tbsp x dried coriander seeds 1tsp x red chilli powder 1tsp x turmeric powder 1tsp x cumin seeds 1tsp x dried fenugreek leaves 1tbsp x garam masala powder Salt to taste METHOD Chop the potatoes, onions, spinach, green corriander and marinate all the chopped veg with salt, chilli powder, turmeric, coriander seeds, cumin, fenugreek, and garam masala - set aside for half-an-hour.
The dish is prepared in earthen pot with an array of wintry tubers and vegetables like surti papdi (flat beans), baby eggplants, yam, sweet and regular potato, seedless beans, unripe bananas, green peas, toor dal, fenugreek, chilies and seasonings.
Remove the whole spices, then add the cream, butter, garam masala and fenugreek leaves.