fenugreek seeds (मेथीको बीउ)
About fenugreek seeds (मेथीको बीउ)
In Nepal, fenugreek, known locally as 'Methi', is a common ingredient in both the culinary and traditional medicine practices. The seeds are highly valued for their distinct flavor and nutritional benefits. They are often used in lentil soups, vegetable curries, and pickles, contributing a unique aroma and taste. Besides, Methi is also regarded as beneficial for postpartum health and is often given to women after childbirth. It is a staple in many Nepali households.
Nutritional info
These are the major micro nutrients found in fenugreek seeds
Seasonality
Fenugreek plants are typically grown during the cooler months in Nepal, with the seeds harvested during spring. The exact timing may vary based on specific local climates and growing conditions within Nepal. However, fenugreek seeds are generally available year-round in dried form due to their preservation and storage capabilities.
History
The use of fenugreek in Nepal has deep roots in its traditional food practices. It is difficult to pinpoint an exact time when it was introduced, but fenugreek has likely been cultivated and used in Nepal for centuries, possibly since the early days of agriculture within the region. Its usage is mentioned in ancient Ayurvedic texts, which are well respected and practiced in Nepal. Over time, it has become an integral part of Nepali cuisine and traditional remedies, passed down through generations and ingrained in the cultural heritage.