Fenugreek

Fenugreek #

Illustration of Trigonella foenum-graecum

Illustration of Trigonella foenum-graecum L. from Köhler's Medizinal-Pflanzen (1887)

Fenugreek (Trigonella foenum-graecum L.) is a culinary spice and herb from the Fabaceae family,1 originating in the region(s) of S Eur; W As.2 It is used for its seed and leaf, primarily for curries, breads; diabetes. Its aroma is described as like burnt sugar, bitter, with a heat index of 2.3

EnglishArabicChineseHungarian
fenugreekحلبة胡蘆巴görögszéna

Overview #

idfenugreek
species nameTrigonella foenum-graecum L.
familyFabaceae
part usedseed; leaf
macroareaAsia
region of originS Eur; W As
cultivationIndia
coloryellow seeds
botanical databasePOWO

Etymologies #

English fenugreek, in old English from Latin, in Middle English and later from French < French fenugrec < Latin faenugraecum [Greek-hay ], named faenum Graecum ‘Greek hay’ by the Romans
Arabic حلبة ḥulba ‘fenugreek’, Semitic; cf. cognates Classical Syriac ; Hebrew ḥilbā
Mandarin Chinese 胡蘆巴 húlúbā ‘fenugreek’ < Persian حلبة ḥulba ‘fenugreek’ < Arabic حلبة ḥulba ‘fenugreek’, Semitic; cf. cognates Classical Syriac ; Hebrew ḥilbā

Names #

English #

termsource
fenugreekOED
fenugreek-seedOED

Arabic #

scripttermliteralsource
حلبةḥulbaLane, 1863

Chinese #

scripttermliteralsource
胡蘆巴húlúbābarbarian-reeds-baKleeman, 2010

  1. POWO. (2022). Plants of the World Online (Botanical Database). Facilitated by the Royal Botanic Gardens, Kew. http://www.plantsoftheworldonline.org/ ↩︎

  2. van Wyk, B.-E. (2014). Culinary Herbs and Spices of the World. University of Chicago Press, joint publication with the Royal Botanic Gardens, Kew. https://doi.org/10.7208/chicago/9780226091839.001.0001 ↩︎

  3. Medicinal Spices Exhibit. (2002). UCLA Biomedical Library: History & Special Collections. https://unitproj.library.ucla.edu/biomed/spice/index.cfm?spicefilename=taste.txt&itemsuppress=yes&displayswitch=0 ↩︎


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