Fenugreek was previously used by the Egyptians to control fever but now in India it is broadly used as a spice to prepare mango chutney and as abase for preparing maple syrup. There are several other names of fenugreek in different languages of India. Like for instance, it is called Menthya in Kannada language, Vendayam, and Venthiyam in Tamil language, Menthulu and Mentulu in Telugu language and Ventayan and Uluva in Malayalam language. This plant is known as Methi in Hindi language, Bengali language, Gujarati language, Marathi language, Oriya language, Punjabi language, Sanskrit language, and Urdu language.

Origin of Fenugreek
History says that the name Fenugreek or `foenum-graecum` is derived from Latin for `Greek hay`. Fenugreek belongs to Leguminosae family. The botanical name of Fenugreek is `Trigonella foenum-graecum Linn`. Fenugreek is largely produced in India. The major Fenugreek producing states in India are Rajashthan, Gujrat, Uttarakhand, Uttar Pradesh, Madhya Pradesh, Maharashtra, Haryana and Punjab. Approximately 80% of this herb is produced in Rajasthan. This plant is cultivated as a semi-arid crop. . It is a cold season crop and is fairly tolerant to frost and very low temperature. Fenugreek can also be grown on black cotton soils.

Description of Fenugreek
Fenugreek is grown as a green leafy vegetable and for its seeds in different parts of the country. In India, it is used both as herb as well as a spice. Fenugreek is said to have several medicinal values. In India fenugreek is more popular as a spice. Fenugreek basically has light green leaves that are 30 to 60 cm tall. This plant also has slender beaked pods around 10 to 15 cm long. This plant has a powerful, aromatic flavour like burnt sugar. Fenugreek holds a significant position in terms of production among all other spices that are grown in this country. Fenugreek is mainly exported to Saudi Arabia, Japan, Malaysia the USA, the United Kingdom, Singapore and Sri Lanka.

Properties of Fenugreek
Fenugreek seeds are rich in protein, mineral matters, starch, sugars, mucilage, volatile oil, fixed oil, vitamins, enzymes and essential amino acids. Since long, it has been used for several purposes like as a food additive and as a medicine. Fenugreeks are customary for cultural and religious reasons. Moreover, Fenugreek extract is considered as an important component for maple syrup.

Usage of Fenugreek in Medicine
According to ancient beliefs, fenugreek increases digestive process in human bodies. Its seeds are used in curing several diseases like colic flatulence, dysentery, dyspepsia with loss of appetite, diarrhoea, chronic cough, dropsy, enlargement of liver and spleen, rickets, gout, type 2 diabetes, etc. Even today, fenugreek is used in hair tonic preparations and as a cosmetic. It helps in increasing milk production in lactating woman. It is largely used to reduce fever. This plant is also used in Herbal therapies and treatments in many parts of India as well as in abroad.

Usage of Fenugreek in Indian Cuisine
Fenugreek seeds are frequently used in India to make pickle, curry powder and paste. The dried leaf which is called Kasuri Methi is broadly used to prepare Punjabi dishes. It is an indispensable ingredient in Indian five spice mixture commonly known as panch phoron. The roasted ground seeds are used in India to make dhal and vegetable curries.

Side Effects of Fenugreek
The moderate use of Fenugreek can show a few minor side effects in which nausea is common. Gastrointestinal discomfort and skin irritation are other known symptoms with maximum use of this herb. The pregnant women are not recommended to take this plant

Fenugreek is found in capsule, powder and dried form in India.