50. Fenugreek

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch50

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Fenugreek, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch50

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • fenugreek, used in food and for medicinal purposes - bitter, aroma developing on roasting;
  • Fenugreek, feonum-graecum - derived from Latin word for Greek hay;
  • fenugreek seed, valued as a spice - in slender, beaked pods 10–15 cm long;
  • fenugreek seeds, containing saponins - as diosgenin, yamogenin, and other related compounds;
  • seeds, used in Islamic world - as a cream, in tea and in candies;
  • fenugreek seeds, in insulin-dependent and nondependent diabetic patients - lowering blood glucose levels;
  • fenugreek seeds - negligible amount of essential oil;
  • roasting of fenugreek seeds - carried out at different intensities;
  • fenugreek extract and oleoresin - flavoring artificial maple syrup, in United States and Canada;
  • extract of unroasted seeds - fixed oil with celery-like odor, attention of fragrance experts


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Oleoresin

  • Uses

  • Identification Numbers

  • References