Listing description
Fenugreek (/ˈfɛnjᵿɡriːk/; Trigonella
foenum-graecum) is an annual plant in the family Fabaceae, with leaves consisting of three small
obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop, and its
seeds are a common ingredient in dishes from the Indian subcontinent.
Detailed description
Fenugreek is believed to have been brought into
cultivation in the Near East. While Zohary and
Hopf are uncertain which wild strain of the genus Trigonella gave rise to domesticated fenugreek,
charred fenugreek seeds have been recovered from Tell Halal, Iraq, (carbon dated to 4000 BC) and Bronze Age levels of Lachish and desiccated seeds
from the tomb of Tutankhamen.[2] Cato the Elder lists fenugreek with clover and vetch as crops grown to
feed cattle.[3] In the 1st century
AD, in Galilee, it was grown as a
food staple, as Josephus mentions it in his
book, the Wars of the Jews.[4] A compendium of
Jewish oral law known as the Mishnah (compiled
in the 2nd century) mentions the plant under its Hebrew name, tiltan.[5]
Production
Major fenugreek-producing countries are Afghanistan, Pakistan, India, Iran, Nepal, Bangladesh, Argentina, Egypt, France, Spain, Turkey, and Morocco. The largest
producer is India. Fenugreek production
in India is concentrated in the states of Rajasthan, Gujarat, Uttarakhand, Uttar Pradesh, Madhya Pradesh, Maharashtra, Haryana, and Punjab. Rajasthan accounts for over 80% of India's output.[6]
Use
Fenugreek is used as an herb (dried or fresh
leaves), spice (seeds), and
vegetable (fresh leaves, sprouts, and microgreens). Sotolon is
the chemical responsible for fenugreek's distinctive sweet smell. Cuboid-shaped, yellow- to amber-colored fenugreek
seeds are frequently encountered in the cuisines of the Indian
subcontinent, used both whole and powdered in the preparation of pickles, vegetable dishes, daals,
and spice mixes such as panch phoron and sambar powder.
They are often roasted to reduce bitterness and enhance flavour.[7]
Cooking
Fresh fenugreek leaves are an ingredient in some
Indian curries. Sprouted seeds and microgreens are used in salads. When
harvested as microgreens, fenugreek is known as samudra methi in Maharashtra, especially in and
around Mumbai, where it is often grown near the sea in the sandy tracts, hence
the name samudra, "ocean" in Sanskrit. Samudra methi is also grown in dry river beds in the Gangetic plains. When sold as a vegetable in India,
the young plants are harvested with their roots still attached and sold in
small bundles in the markets and bazaars. Any remaining soil
is washed off to extend their shelf life.
In Turkish cuisine, fenugreek seeds
are used for making a paste known as çemen.
Cumin, black pepper, and other spices are added into it, especially to make pastırma.
In Persian cuisine, fenugreek leaves are called شنبلیله (shanbalile).
They are the key ingredient and one of several greens incorporated into ghormeh sabzi and eshkeneh, often said to be the
Iranian national dishes.
In Egyptian cuisine, peasants in Upper Egypt add fenugreek seeds
and maize to their pita bread
to produce aish merahrah, a staple of their diet.
Fenugreek is used in Eritrean and Ethiopian cuisine.[8] The word for
fenugreek in Amharic is abesh (or abish),
and the seed is used in Ethiopia as a natural herbal medicine in the treatment
of diabetes.[8]
Yemenite Jews following the
interpretation of Rabbi Shelomo Yitzchak (Rashi)
believe fenugreek, which they call hilbeh,
hilba, helba, or halba (חילבה),
to be the Talmudic rubia (רוביא). When the seed
kernels are ground and mixed with water they greatly expand; hot
spices, turmeric and lemon juice are added to produce a
frothy relish eaten with a sop. The relish is also called hilbeh;[9] it
is reminiscent of curry. It is eaten daily and ceremonially during the meal of
the first and/or second night of the Jewish New Year, Rosh Hashana.[10]
Per 100g, fenugreek leaves provide 49 calories and contain 89%
water, 6% carbohydrates, 4% protein and less than 1% fat, with calcium at 40% of the Daily Value (DV, table).[11]
Fenugreek seeds (per 100 g) are rich sources of
protein (46% of DV), dietary fiber (98% DV), B vitamins, iron (186% DV) and
several other dietary minerals.
Safety
Fenugreek sprouts, cultivated from a single specific
batch of seeds imported from Egypt into Germany in 2009, were implicated as the
source of the 2011 outbreak of Escherichia coli O104:H4 in Germany and
France. [13] Identification of a
common producer and a single batch of fenugreek seeds supports the
epidemiologic evidence implicating them as the source of the outbreaks.[14]
Some people are allergic to fenugreek, and people
who have peanut allergy and chickpea allergy
may have a reaction to fenugreek.[15]
There is a risk of hypoglycemia particularly in
people with diabetes; it may also interfere with the activity of anti-diabetic drugs.[15]
Because of the high content of coumarin-like compounds in fenugreek, it may
interfere with the activity and dosing of anticoagulants and antiplatelet drugs.
It causes birth defects in animals and there are
reports that it also causes birth defects in humans, and that it can pass
through the placenta; it also appears to negatively affect male fertility,
female fertility, and the ability of an embryo in animals and humans.
Research
Constituents of fenugreek seeds include flavonoids, alkaloids, coumarins, vitamins and saponins; the most prevalent alkaloid is trigonelline and
coumarins include cinnamic acid and scopoletin.[15]
A 2016 meta-analysis combining the results of 12
small studies, of which only three were high quality, found that fenugreek may
reduce some biomarkers in people with diabetes and with pre-diabetic
conditions, but that better quality research would be required in order to draw
conclusions.[16]
As of 2016, there was no high-quality evidence for
whether fenugreek is safe and effective to relieve dysmenorrhea.
We usually bag ores in
50kg,100kg,150kg and 200kgs depending on specifications. Now for a 50kg bagged
ore it will contain 480 bags for a 20ft container,610 bags for a 40ft
container, 642 and 674 bags for a 48ft
and 53ft containers respectively. For a 100kg bagged ore we have 240 bags for a 20ft container, 305 bags
for a 40ft container,329 bags for
48ft and 344 bags for a 53ft
container. However, the best method to transport ores such as iron is through
ship loads such as in 25000 ,50000, tones and so on, because through this way
the transporting is less cumbersome and one can transport more materials at a
given time.
PRICE
$20/KG
For more information:
mobile: +2348039721941
contact person: emeaba uche
website: www.franchiseminerals.com
e-mail: emeabau@yahoo.com
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