Indian Spices :

 
Indian Spices
       
  Fennel / Aniseed (Saunf)   Fenugreek (Methi)   Mustard (Peeli Sarson)   Bishop's Weed (Ajwain)
  Black Pepper (Kali Mirch)   Chilly (Lal Mirch)   Coriander (Dhaniya)   Celery / Kalonji (Kala Jeera)
  Poppy (Post dana / Khuskhus)   Cumin seed (Jeera)   Red Mustard   Psyllium Husk (Bhusi)
   
 
Fenugreek (Methi)
   
 
Hindi Name
:
Methi
 
 
Botanical name
:
Trigonella foenum-graecum L
 
 
Family name           
:
Fabaceae
 
 
Commercial part
:
Fruit
Name in International Languages
     
Spanish Name
:
Alholva
French Name
:
Fenugrec
Italian name
:
Fieno Greco
Chinese Name
:
K'u- Tou
German Name   
:
Bockshorklee
Japanese Name
:
Koroha
Swedish Name
:
Bockshornklee
Russian Name
:
Pazhitnik
ArabicName
:
Hulba
Dutch Name
:
Fenegriek
 

Trigonella is a Latin byname of Greek trígonon "triangle" and refers to the small, three- cornered flowers. The Latin species name foenum graecum means "Greek hay", which is a dried plant's (leaves or seeds) and has a strong hay-like scent. Fenugreek is an ancient spice and is mostly used in Middle East, Northern- Eastern Africa and India, especially for pickles. Dry roasting enhances the flavor and reduces the bitterness of this spice. In Egyptian papyri this spice finds its mention as of the plant necessary for the mummification process and as food, medicine and an embalming agent. Commercially known as 'Methi', Indian fenugreek comes in several well-known varieties such as 'Desi' and 'Champa' and is grown in the Indian states of Rajasthan, Gujarat, Uttar Pradesh and Tamil Nadu. The spice is exported in its whole and powdered forms and as oil that is extensively used in perfumery.

     
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