Spice
Fenugreek
Fenugreek provides hard golden seeds and dried leaves (kasuri methi). Seeds are bitter-maple when toasted and foundational to many curry blends; leaves add a hay-like savoury perfume to breads and butter chicken-style sauces. Whole seeds, ground seed, and crumbled dried leaf are the main forms.
Also known as: Methi, Helba, Abish
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A sample of named types with their own origin and culinary profiles.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.17 g
- Saturated Fat 1.83 g
- Trans Fat 0 g
- Monounsaturated Fat 2.75 g
- Polyunsaturated Fat 4.59 g
- Cholesterol 0 mg
- Sodium 37.1 mg
- Salt 0.1 g
- Total Carbohydrate 65 g
- Dietary Fibre 25 g
- Total Sugars 3 g
- Complex / starch 15.1 g
- Protein 11.9 g
- Water 8.95 g
- Energy 390 kcal
- Water 8.95 g
- Carbohydrates 65 g
- Sugars 3 g
- Monosaccharides 3.48 g
- Disaccharides 1.49 g
- Starch 15.1 g
- Amylose 3.77 g
- Amylopectin 11.3 g
- Digestible Starch 12.8 g
- Resistant Starch 1.51 g
- Fibre 25 g
- Soluble Fibre 9.3 g
- Insoluble Fibre 17.3 g
- Protein 11.9 g
- Plant Protein 9.21 g
- Fat 9.17 g
- Saturated Fat 1.83 g
- Monounsaturated Fat 2.75 g
- Polyunsaturated Fat 4.59 g
- Vitamins 89.9 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 1.84 mg
- Vitamin B5 — Pantothenic Acid 0.45 mg
- Vitamin B6 0.27 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 35.2 µg
- Vitamin C 2 mg
- Vitamin E 1.72 mg
- Vitamin K 25.5 µg
- Minerals 343 mg
- Major Minerals 337 mg
- Trace Minerals 5.9 mg
- Salt 0.1 g
- Sodium Chloride 0.1 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 1.84 · vitamin-b5-pantothenic-acid: 0.45 · vitamin-b6: 0.27 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 35.2 · vitamin-e: 1.72 · vitamin-k: 25.5 ·
Minerals
Sodium: 37.13 · Potassium: 240 · Calcium: 60 · Iron: 0.5 · Zinc: 0.4 · Iodine: 5 ·
Dried spices are concentrated plant tissue—fibre-heavy by weight, used in gram doses.
History
Fenugreek was cultivated in the Near East and Mediterranean as food and fodder.
Indian cookery made methi seed and leaf central to regional spice and vegetable dishes.
Fenugreek entered European herbal and kitchen use through trade with Asia.
Dried kasuri methi and seed exports expanded global Indian grocery spice ranges.