Spices may be small, but they are mighty! In Ayurveda, spices are more than flavor agents—they’re used widely to address a variety of health concerns. From aiding digestion to supporting skin health, spices have many uses. Fenugreek is a grounding herb whose sweet taste helps balance Vata dosha, and its bitter qualities help to balance Kapha. Its warmth can slightly increase Pitta.
Fenugreek has many traditional uses in Ayurveda. It has been used to enhance digestion, support elimination, and soothe the stomach. Its warming properties have been used to help balance moisture in the lungs. Some studies support its use as a natural lactation aid, and in ancient times it was prescribed as an aphrodisiac. Fenugreek can even be added to a poultice to help soothe sore, stiff, or swollen joints.
Fenugreek in the kitchen
Fenugreek seeds are used both whole and ground. They’re said to have an aroma and flavor reminiscent of maple syrup. As with many other Ayurvedic spices, it is best to sauté whole or ground fenugreek in ghee before adding it to dishes. Fenugreek combines well with other spices such as cumin, coriander, turmeric , fennel and dried ginger. It can be added to curries, stews, and soups for delicious flavor.
Ayurvedic fenugreek use extends far beyond its culinary applications—use it to support digestion, the respiratory and reproductive systems, skin, and much more! Discover recipes with fenugreek and other Ayurvedic spices at the blog.
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