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Model Name | - Methi Dana (Fenugreek Seeds) Rajasthani special
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Dietary Preference | - Dairy Free, Sugar Free, No Cholesterol, Wheat Free, No Trans Fat
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Ingredients | - Methi dana, Fenugreek seeds, Venthiyam, Menthulu, Methi dane, Menti ginja, Menthya
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Regional Speciality | - Rajasthani methi dana is highly valued for its robust aroma, distinctive golden-yellow color, and superior quality. Cultivated primarily in the arid climate and sandy soil of Rajasthan, particularly in the Nagaur* district, this methi (fenugreek seed) is famously used in both culinary and medicinal applications
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Manufactured By | - Amoha Spices Private Limited
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Type of Usage | - Spice: Fenugreek seeds are a common ingredient in Indian and Middle Eastern cuisine, adding a unique, slightly bitter, maple-like flavor to dishes., Breast Milk Production: Fenugreek is widely used to stimulate milk production in breastfeeding mothers., Blood Sugar Management: Studies suggest fenugreek can help lower blood sugar levels in people with diabetes., Cholesterol Reduction: Fenugreek consumption may help reduce overall cholesterol levels., Digestive Aid: Fenugreek can help with digestion and reduce symptoms like heartburn and flatulence., Menstrual Cramp Relief: Fenugreek may help alleviate menstrual cramps., Traditional Medicine: Fenugreek has been used in traditional medicine for various purposes, including as a tonic, laxative, and for treating kidney problems., Hair Tonics: Fenugreek oil is used in the manufacture of hair tonics., Functional Foods: Fenugreek is being explored for use in developing functional foods and pharmaceutical products due to its nutritional and medicinal properties.
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Nutrient Content | - One tsp (10 g) of whole fenugreek seeds contains 34 calories and several nutrients, Fiber: 3 g, Protein: 3 g, Carbs: 6 g
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Flavor | - methi dana, Raw: When eaten raw, the seeds have an intensely bitter taste. This is why most recipes involve cooking or soaking them first., Toasted/Roasted: Dry-roasting methi dana is a common technique that mellows the bitterness and brings out the nutty and sweet undertones. The seeds are heated in a dry pan until they become aromatic and slightly darker in color., Tempered (Tadka): In Indian cooking, methi dana is often added to hot oil or ghee at the beginning of the cooking process. This releases the aromatic compounds, imparting a distinctive flavor to the dish, Adds Depth: It provides a crucial layer of flavor in many Indian curries, pickles, and vegetable dishes., Balancing Agent: The bitterness of the seeds helps to balance and complement the flavors of other ingredients in a complex dish, such as those with sweet or spicy elements., Distinctive Aroma: The earthy and warm aroma is as important as its taste, especially when the seeds are used in tempering (tadka)
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