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In Armenian cuisine, fenugreek seed powder is used to make a paste that is an important ingredient to cover dried and cured beef to make basturma. [16] In Iranian cuisine, fenugreek leaves are called shambalileh. They are one of several greens incorporated into the herb stew ghormeh sabzi, the herb frittata kuku sabzi, and a soup known as eshkeneh
“Fenugreek contains polyphenols, or plant compounds, called flavonoids that have antioxidant properties, meaning they help fight free radical damage in the body,” McIntyre explains.
Trigonella caerulea (blue fenugreek, [2] [3] blue melilot) [4] is an annual herb in the family Fabaceae. It is 30–60 cm tall. Its leaves are obovate or lance-shaped, 2–5 cm long, 1–2 cm wide and saw-toothed in upper part. Its flower stalks are compact, globular racemes, longer than the leaves.
The crown jewel of this dish is its unparalleled depth of flavor. A symphony of fenugreek, cilantro, parsley, and dried limes creates a savory-sour symphony, enhanced by the comforting richness of beef and kidney beans. [11] Iranians in the diaspora traditionally celebrate "International Ghormeh Sabzi Appreciation Day" two days after ...
Trigonella suavissima is a herbaceous plant that is endemic to Australia. It is a member of the genus Trigonella and the family Fabaceae.Common names include Cooper clover, Menindee clover, calomba, Darling trigonella, sweet fenugreek, channel clover, sweet-scented clover and Australian shamrock.
Trigonella is a genus from the family Fabaceae.The best known member is the herb fenugreek.Members of the genus occur naturally in the Canary Islands, southern Europe, non‑tropical Africa, western and central Asia, the Indian subcontinent, and Australia.
Hulbah, holbah, helbeh or hilbeh (Arabic: حلبة) is a condiment made from ground fenugreek seeds. A traditional Yemeni food, [1] now popularized among other cultures as well, especially by Yemenite Jews in Israel, who have introduced it to other ethnic groups. [2] Hulbah greatly expands when added to water. When whisked in a bowl, it takes ...
Trigonelline occurs in many plants. It has been isolated from the Japanese radish [ 2 ] ( Raphanus sativus cv. Sakurajima Daikon), fenugreek seeds ( Trigonella foenum-graecum , hence the name), [ 3 ] garden peas, hemp seed, oats, [ 4 ] potatoes, Stachys species, dahlia , [ 5 ] Strophanthus species, [ 6 ] and Dichapetalum cymosum . [ 7 ]