Fenugreek ( Trigonella foenum-graecum) is also called Greek hay in English and is identified in Sinhala as uluhal. In India, it is called methi. Its Sanskrit labels are medhika or Chandrika.
Although originally from south-eastern Europe and western Asia, fenugreek grows today in many part of the world, including India, Northern Africa, and the United States. The seeds of fenugreek contain the most potent medicinal effects of the plant.
The herb widely used in cooking as it adds distinctive flavor to food is an appetizer and lends a good aroma to curries. However, it is also observed that food spoils faster once fenugreek is added through its oil and is used as a fungicide to protect food.
Dr, Lakmini Senaratne, chief scientist (Ayurveda) at the Bandaranaike Memorial Ayurveda Research Institute, advises that fenugreek seeds be roasted before being added to curries. It gives a better flavor ad smell than the raw version. The seeds contain Vitamin A, B1, C iron, and minerals.

Health Benefits of Fenugreek

• Balance cholesterol
• Soothe upset stomach and digestive problems
• Reduce menstrual cramps
• Reduce appetite
• Reduce fat mass
• Maintain liver and kidney health
• Soothe muscle pain
• Reduce fever
• Reduce high weight
• Reduce hair loss problems
• Reduce dandruff