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Fenugreek (Trigonella foenum-graecum)


Fenugreek has a pungent taste, heating metabolic effect, and pungent post-digestive taste.

It pacifies Vata and Kapha doshas and imbalances high Pitta, but it is okay in moderation for balanced Pitta.


Fenugreek supports the fat, bone, and blood plasma tissues.


Healing Properties Listed in the Ayurvedic Texts

  • Appetizer
  • Aphrodisiac
  • Relieves flatulence (carminative)
  • Useful in anorexia, loss of appetite, fever, dyspepsia, indigestion, and rheumatoid arthritis
  • It is as potent as cod-liver oil because it contains phosphates, lecithin, and nucleoalbumin.
  • Improves fat metabolism by breaking down fat/cholesterol
  • Supports the functions of the liver and gallbladder by taking cholesterol out of the bile and increasing the bile acid concentration by almost four times
  • Supports sugar metabolism and blood sugar regulation


How to Use

Vaidya Mishra advised us to avoid supplements; it is best to have fenugreek cooked with food and a little fat or as a tea.


Fenugreek seed tea can be taken with meals.


In the case of diarrhea: mix toasted and ground fenugreek seeds with raisins and a pinch of salt.


During the postpartum period, it is helpful for women to increase their consumption of fenugreek seeds to improve excretory and menstrual functions and to increase breast milk.


Sanskrit Names

Methika, Methini, Deepani, Gandhaphala, Vallari, Manthya, Mishrapushpa, Kairavi, Peetbeeja


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