This is going to be a very happening month in my blog. This is my second event that I am hosting this month.
I would like to thank Sunita for allowing me to host it this month. It is such an amazing event, which delves into individual spices that we use on a regular basis and brings the best out of in not just as a spice but as an ingredient in our cooking.
This month, the star spice is Fenugreek. When we think of fenugreek, we think of bitter seeds and kind of bitter leaves. But, have we ever thought how much variety this spice brings into our cuisine. My recipes practically cannot finish, if I don't garnish it with some form of fenugreek (my favorite is dry fenugreek leaves).
So, mainly we use fenugreek in 3 forms - Its Green leaves, dry leaves and seeds. So, use your imagination and cook up a wonderful recipe :)
Fenugreek is not mere a taste enhancer or a spice, but has many benefits.
Fenugreek seeds are a rich source of the polysaccharide galactomannan. They are also a source of saponins such as diosgenin, yamogenin, gitogenin, tigogenin, and neotigogens. Other bioactive constituents of fenugreek include mucilage, volatile oils, and alkaloids such as choline and trigonelline.
Fenugreek seeds are used as a herb in Traditional Chinese Medicine which warms and tonifies kidneys, disperses cold and alleviates pain.
Fenugreek is frequently used in the production of flavoring for artificial maple syrups. The taste of toasted fenugreek, like cumin, is additionally based on substituted pyrazines. By itself, fenugreek has a bitter taste.
Fenugreek seed is widely used as a galactagogue (milk producing agent) by nursing mothers to increase inadequate breast milk supply. Studies have shown that fenugreek is a potent stimulator of breastmilk production and its use was associated with increases in milk production of as much as 900%.
Here are the simple rules of this event:
1. Prepare any vegetarian dish using any of the forms of feungreek and post between now and July 31st. (Only vegetarian entries are allowed and no form of meat is allowed, ).
2. Please linkback to this event announcement and Sunitha's World page. Use of Logo is appreciated.
3. Email me at email@example.com with Subject Think Spice - Think Fenugreek and following details.
- Your Name
- Blog name
- Recipe Name
- Recipe URL
- Picture with size 300 x 300 pixels
4. Archived entries should be reposted with event linked back.
5. Non-bloggers too can participate in this event, send in your recipe by email with or without a photograph.
6. Multiple entries are accepted.
7. Round up will be posted in August.