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In the Mediterranean region and Asia, Fenugreek is one of the oldest herbs known.
Its seeds were highly praised for their beneficial uses in ancient Egypt and India and later among the Greeks and Romans.
In fact, archaeologists have dated fenugreek with radiocarbon dating, back to around 4000 BC, after remains of the herb where discovered in Tell Halal, Iraq.
As fenugreek spread around the Mediterranean, ancient herbalists learned that its seeds contained a great deal of mucilage, and when that was mixed with water, it provided many health benefits.
The most common uses of Fenugreek today are culinary, such as providing a maple flavor for confectionaries, an ingredient of curry powders, and as an spice for meats, poultry and marinated vegetables.
Fenugreek is a good source of protein and the mineral potassium. This herb contains antioxidants including complex vitamins C and B.
Fenugreek is a source of photochemicals known as flavonols. The flavonols in fenugreek are quecetin and rutin.
These two flavonols or phenols work together and have powerful antioxidant properties.
The name Fenugreek is derived from the plant's Latin name Trigonella foenum graecum, which means ‘Greek hay‘.