Fenugreek
Fenugreek, Bockshornklee, Fenugrec, Alholva, Trigonella foenum-graecum, Methi (मेथी)
Fenugreek is an annual herb native to the Mediterranean and Western Asia, cultivated for centuries for its seeds and leaves. The seeds are small, yellow-brown, and rich in saponins, alkaloids, and fiber. In Ayurveda, fenugreek seeds are prized for their warming, digestive, and slightly stimulating properties. They are used to support healthy digestion, reduce Kapha accumulation, and improve metabolism. Fenugreek seeds have a characteristic bitter-sweet flavor and are commonly incorporated into spice blends, herbal decoctions, and culinary dishes. Traditionally, they are also valued for their mild effect on maintaining blood sugar levels and for enhancing lactation. Fenugreek leaves are also edible and used as a green vegetable or spice, but the seeds are stronger in medicinal properties.
Warming and nourishing, fenugreek seeds support digestion, relieve mild gas and bloating, calm nervousness, and balance Vata effectively.
Mildly bitter and sweet, fenugreek seeds balance Pitta in moderation, supporting digestion and metabolism without excess heat or irritation.
Warming, slightly pungent, and aromatic, fenugreek seeds reduce Kapha heaviness, stimulate digestion, and promote metabolic balance.
Rasa
bitter (tikta), pungent (katu), sweet (madhura)
Guna
dry (ruksa), heavy (guru), oily (snigdha)
Virya
heating (ushna)
Vipaka
sweet (madhura)
Dhatu
Rasa, Rakta, Mamsa, Meda
Digestive sluggishness, gas, Kapha imbalance, mild Vata imbalance, metabolic support, lactation support, mild bloating
Excessive use may cause mild digestive irritation or heartburn; avoid in severe Pitta or during pregnancy without guidance
Fenugreek seeds can be soaked, roasted, or ground into powder for culinary use, teas, or herbal decoctions. For tea, steep ½–1 tsp seeds in hot water for 5–10 minutes and strain. Seeds can also be added to spice blends or cooking for flavor, digestive support, and mild warming effect.
