Fenugreek loves to make a bold appearance. Whether it’s in a curry, kitchari or your sweat. This bitter & fragrant spice likes to remind you of its presence.  As one of the most powerful of culinary herbs, its lingering scent is worth it! Fenugreek, translated to methi in Urdu and Hindi, can be eaten in seed form, as sprouts or greens. With a heating potency and bitter taste, it is firey, light and detoxifying. Boosting the digestive fire and balancing excess earth and water elements in the body. One reason why it is served in homes across South Asia in the late winter and early spring.

In Ayurvedic Medicine, fenugreek is known to support the plasma, blood, fat, and bone tissues. While also boosting agni and breaking-up stagnation that can occur when there is excess kapha (earth + water) or ama (toxins) in the body.  Documented for a variety of health conditions such as diabetes, high cholesterol, digestive issues, fenugreek is also known to promote lactation. One of the oldest herbs, it is a balancing spice for both kapha and vata dosha (imbalances). 


  • Increases the metabolic fire
  • Supports the reproductive tissues
  • Relieves flatulence with its carminative actions
  • Improves fat metabolism by breaking down fat and cholesterol
  • Supports the functions of the liver and gallbladder by taking cholesterol out of the bile
  • Increases the bile acid concentration
  • It is an astringent spice with diuretic actions
  • Supports sugar metabolism and blood sugar regulation

Sautee the seeds or powder in a little bit of healthy fat until fragrant. Like you would garlic or onions. Then stir-fry in your favorite veggie. Fenugreek goes well with cumin, coriander, turmeric and kalonji seeds, as well as starchy vegetables, spinach, and grains. Tip: a little goes a long way.

Soak & Sprout: in South Asia seeds are soaked overnight and the water is then sipped first thing in the morning to balance blood sugar. The same soaked seeds can also be left to sprout and added to salads.


Stews: separate the leaves from the stems, then chop them up and add it your favorite stew, curry, soup, or spinach stir-fry. Or mix it into your savory pancake batter or pastry/bread/flatbread dough.

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