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Organic Fenugreek Seeds
Fenugreek (Trigonella foenum-graecum) is a plant in the family Fabaceae. Fenugreek is used both as a herb (the leaves) and as a spice (the seed). Fenugreek is cultivated worldwide as a semi-arid crop and is a common ingredient in many curries. Fenugreek comes from the Latin for Greek hay. In German and Swedish the name translates to "ram's horn clover."
Fenugreek seeds were discovered at the tomb of Tutankhamen, and at Tel Halal in Iraq, dating to 4000 BC. Fenugreek seeds are also mentioned in the writings of Cato the Elder.
Our plant in Fremont, CA
Fenugreek seeds are frequently used in the preparation of pickles, curry powders and pastes. The spice is often encountered in Indian cuisine. The seeds are used as seasoning for many dishes or in powdered form mixed with rice, providing health benefits to the diet. The young leaves and sprouts of fenugreek are eaten as greens, and the fresh or dried leaves are used to flavour other dishes. In India, fenugreek seeds are mixed with yogurt which is used as hair conditioner. It is also one of the ingredients of khakhra, a type of bread.
Fenugreek seeds are thought to be a galactagogue that is often used to increase milk supply in lactating women. It can be found in capsule form in many health food stores. Fenugreek is currently available commercially in encapsulated forms and is prescribed as da ietary supplement for the control of hypercholesterolemia and diabetes by practitioners of complementary and alternative medicine.
Organic production fosters cycling of resources, promote ecological balance, and conserve biodiversity. The U.S. Department of Agriculture's National Organic Program (NOP) develops, implements, and administers national production, handling, and labeling standards. Organic farming excludes or strictly limits the use of manufactured fertilizers, pesticides (which include herbicides, insecticides and fungicides), plant growth regulators such as hormones, livestock antibiotics, food additives, and genetically modified organisms.