Are curry leaves good for the face
What is fenugreek?
Fenugreek is small, herbaceous and somehow inconspicuous. The plant with its slightly spicy-bitter taste is a real all-rounder in the kitchen and in medicine.
The herb originally comes from the Persian region. Its use as a spice was already known there in ancient Egypt and Charlemagne brought it to Europe in the 9th century.
Today it is mainly known as a component of curry mixes. Of course, it can also be used to season fish and meat dishes.
But the plant also has caring and health effects. In the meantime, even conventional medicine has recognized its healing powers. Studies have even shown that it can relieve some symptoms in Parkinson's disease.
Fenugreek - not only delicious as a curry mixture
In India, Africa or the Middle East, one would probably smile at the herb's use in Europe. Because in this country fenugreek use is mostly only associated with curry mixtures.
The plant can do so much more. The slightly bitter and spicy aroma of the legumes is used for many dishes in the herb's countries of origin.
What is fenugreek used for?
The seasoning goes very well with meats such as lamb, pork and beef, but also with fish. In South Tyrol the herb is even used to flavor cheese.
Just don't use too much of it when seasoning. Because the fenugreek taste is very intense.
The bitterness, on the other hand, can be softened by briefly roasting the legumes. However, only the whole fruit is suitable for this, which is then pounded or ground with a mortar after roasting. You can of course buy the spice already ground or you can use whole legumes.
Where can I buy fenugreek?
Fenugreek is in 2 variants here in the shop, as whole grains and ground:
How do you store fenugreek?
Since the taste is quickly lost through air and sun, the spice should be kept tightly closed and in a dark place. Seeds generally keep their aroma longer than the ground spice. It should be used sparingly as the taste is very intense. The spice works very harmoniously with curry, caraway, lovage and chili.
Fenugreek is quite hard and is best crushed in a mortar. If you don't have one at hand, we also have the ground version available for purchase in the shop.
Characteristic appearance, cultivation and history of fenugreek
The origin of the fenugreek is the Persian area. Since the herb is at home in many parts of the world, it has many, different names:
Trigonella foenum-graecum is the official Latin name. If you translate it, you get the well-known term "greek hay". The plant is also known under the names goat horn, fine grete, cow horn clover or beautiful Magareth.
But the herb is not as well known in Germany as it is in India or the Middle East.
Small growth with a big effect
The Greek hay is an annual and very herbaceous plant that can grow up to 80 centimeters high. The appearance of the herb is somewhat reminiscent of clover. They have petioles on which ovate or elliptical leaves are.
The leaves can be used in salads, but legumes are particularly interesting for medicine and as a spice. However, the plant is used completely in its countries of origin. They are horn-shaped and up to 12 centimeters in size.
The legumes are in turn surrounded by a tough, ocher-yellow to brownish-red skin. If you grind the fruit, the typical spicy aroma unfolds.
The versatile herb likes lots of sunlight and loamy soil. She also copes very well with drought. That is why Morocco and India are still the main growing areas of the plant today. But even in Europe you can find the plant growing wild. Flowering time is April to July. Then the seeds can be harvested.
Story of a little herb
The people of the Iron Age already knew the Greek hay. In ancient Egypt, too, it played an important role not only as a spice, but also as medicine, beauty care and for rituals.
Even in China it was not lacking in the richly blooming gardens. The plant came from Persia to ancient Greece and the Roman Empire.
Charlemagne was so taken with the herb that in the 9th century he ordered the plant to be grown in German monastery gardens.
Unlike in the Islamic area, the fenugreek origin, the clover fell into oblivion in Europe a little. It was not until Sebastian Kneipp that the plant experienced a renaissance in naturopathy. Like Hildegard von Bingen long before his time, he swore by the healing powers of the Persian plant.
The Greek hay as a delicious salad and soothing tea
The seeds are even ideal as a salad. As the main ingredient you need the sprouts, which you can easily pull from the legumes yourself. All you need to do is use a glass. The fruits sprout after about eight hours if they are rinsed with water at least twice a day. It is important that the seeds do not dry out. On the second day the sprouts are ready and ready to be harvested.
Don't be surprised that the seeds smell a bit pungent in the first few hours. They develop the typical, spicy fenugreek flavor around the second day.
The sprouts should be harvested by the fourth day as they are slowly becoming too bitter. It is important during breeding that a temperature between 18 and 21 degrees is maintained. The taste is reminiscent of chicory with a slightly bitter, spicy aroma.
The sprouts are simply delicious as a salad, with pasta dishes, sauces and even with desserts. But they are not only good, they are also very healthy. The sprouts contain enzymes, minerals, vitamins A, B1, D and B2.
Fenugreek can also be used as a tea. In addition to lady's mantle, the herb is an indispensable ingredient in many breastfeeding teas. Because it should promote milk production. To be able to do this, up to six cups of the tea should be consumed daily. The effects set in very quickly, so that mothers can start the cure as soon as they are born.
However, it is not recommended for pregnant women to take the tea.
But the herb also has other healing properties. It is good for digestion and balances the blood.
The herb can be bought as a ready-made tea or you can make it from the legumes themselves. To do this, the fruits must first be ground so that the essential oils are released. A mortar is ideal for this.
About three tablespoons are needed. This is poured over with boiling water and left to stand for at least three minutes.
The taste is very intense. It therefore makes sense to add other herbs such as peppermint or lemon balm, which have comparable effects. To achieve a positive effect, it is advisable to drink around three to four cups a day.
Intense taste with health-promoting ingredients
Whether as a spice, salad or tea - the herb from the Persian region has a lot of ingredients that are really good for the body.
The fruits have a high proportion of iron, which is important for the supply of oxygen in the body.
In addition, a high proportion of calcium is hidden in the small legumes. This is what humans need for healthy bone formation and for the regulation of metabolism.
Furthermore, magnesium, vitamin B6, proteins and vitamin A are found in the herb. It also contains vitamin D, which the body can actually produce in part by absorbing solar radiation. Since the sun hardly shines in the winter months, it makes sense to also take in vitamin D. Because the vitamin is especially important for a strong immune system.
The essential oils of legumes also have an antibacterial and disinfectant effect.
Small herb with great medicinal propertiesDue to the many useful ingredients, the seeds are real health brighteners. It was not for nothing that people swore by the herb and its health-promoting effects in the Iron Age.
Around 4,000 years ago, people used conditions to alleviate inflammation and the pain associated with it. Even today, naturopathy swears by back pain, the resulting headaches and the famous lumbago on the fenugreek pads. For this purpose, a porridge is made that is also said to help with eczema or other skin inflammations. Hildegard von Bingen already knew about this healing effect.
In the meantime, biochemists have found that the ingredient diosgenin contained in the seeds inhibits the formation of inflammatory messengers in the body and that it has - at least a demonstrably weak - antiseptic effect. This helps reduce skin inflammation.
Studies have also found that the plant has an analgesic effect. That is why the herb is also used effectively for gastrointestinal complaints, respiratory diseases and rheumatism.
In India and in traditional Chinese medicine, the seeds are also used against type II diabetes. Because the Greek hay can lead to a lowering of the blood sugar level. Some studies have shown that the Chinese and Indians are right. In India they are even investigating whether the small plant can be used against cancer.
The beautiful Magareth also makes you beautiful
Cleopatra used the plant not only for healing purposes, but also for its beauty. She was famous for her soft and pure skin that didn't just come from bathing in milk.
Because the powder is very suitable as a face mask and cleanses the skin effectively. The skin is supplied with many nutrients through the vitamins and minerals.
Indian lentil stew
- 3 cloves of garlic
- 1 onion
- 1 chilli
- 4 tablespoons of clarified butter (clarified butter)
- 10 g ginger
- 1 teaspoon mustard seeds
- 1 teaspoon caraway seeds
- 2 tsp masala
- 1 tsp fenugreek seeds
- 600 ml of broth
- 2 teaspoons of tomato paste
- 300 g cherry tomatoes
- 250 g lentils
- 2 teaspoons of lime juice
- 10 grams of ginger
1. Chop the ginger, chilli, garlic and onion into small pieces. First roast the onions until golden brown. Then add the garlic and chilli. Finally, caraway and fenugreek seeds are added to the vegetables to briefly roast them as well.
2. Now add the tomato paste and stir in. Then pour off the broth and simmer for about five minutes. Now it's the turn of the lentils and put them in the pot. Let everything simmer for about 15 to 20 minutes, until the lentils are soft.
2. While the soup is cooking, the tomatoes are quartered. Then pour about 1/3 third of the soup into a blender jar and puree finely with a hand blender. Then the measurements move together with the tomatoes to the soup. Stir everything well and refine with a dash of lime juice. Finally, season with salt and pepper as required.
Sweet curry yogurt with fenugreek seeds
- 500 g yogurt
- 1 chilli
- 3 tablespoons of chickpea flour
- 1 teaspoon of sugar cane juice
- 10 curry leaves
- 0.5 teaspoon turmeric
- 1 knife point of fenugreek seeds
- 0.5 teaspoons of mustard seeds
- 0.5 teaspoons of caraway seeds
1. First stir the yoghurt with 700 ml of water until frothy. Then wash and cut the chillies. Then add the chickpea flour and the sugar cane juice to the mixture.
2. Heat the oil in a pan, briefly toast the caraway seeds, fenugreek seeds, the chopped chilli and the curry leaves. Now add the mixture to the roasted spices and stir well. Let everything simmer for about 3 minutes.
3. The curry yoghurt can be eaten warm as well as cold. Goes well with rice.
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