In Greek cooking fenugreek is the predominant spice in the intensely flavored rub used in pastourma —the Greek and Middle Eastern version of pastrami.
They are slightly bitter and delicately aromatic.Fenugreek is associated with Indian cuisine.
The name fenugreek comes from the Latin words for Greek hay. Fenugreek was used to feed animals.The name fenugreek comes from the Latin words for Greek hay. Fenugreek was used to feed animals.In the Middle East and North Africa, the seeds are added to spiced dishes. In some regions in Africa, fenugreek seeds are soaked and cooked like beansIn Greek cooking fenugreek is the predominant spice in the intensely flavored rub used in pastourma —the Greek and Middle Eastern version of pastramiI found spoke about a fenugreek pulp often mixed with garum, the Roman fermented fish sauce, or with strong vinegar\
AGLAIA
AGLAIA KREMEZI
Aglaia Kremezi writes about food in Greek, European, and American magazines, publishes books about Mediterranean cooking in the U.S. and Greece, and teaches cooking classes.MORE
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southern Albanian village fenugreek shoots were always added to the traditional pies
dr chandra shekhar guptsa
COMPOSITION OF FENUGREEK SEED
The fenugreek seeds contains protein (26%), Water Soluble Polysaccharide i.e. galactamannan (20%), Hemi cellulose and cellulose (24.5%), Fat/fenugreek oil (7%), Lignin (2.5%), Saponin (8-10%) and Water (9%). The seeds contain various vitamins like carotene, thiamine, riboflavin, nicotinic acid. The seeds also contain folic acid. The seeds contain 6-8% fatty oil with a fetid odor and bitter taste. The component fatty acids of the oil are palmitic acid, stearic acid, arachidic acid, behenic acid, oleic acid, linoleic and linolenic acid.
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• Reduces Cholesterol -• Protects from Cancer • Aids Digestion • Helps with Weight Loss• hair
http://www.medindia.net/aboutus.asp
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