Fenugreek Oleoresin

Description:

Fenugreek Oleoresin is derived from the dried ripe seeds of Trigonella foenum-graccum. The seeds of Fenugreek contain 50% fibre of which 20% is mucilagenous fibre. The Oleoresin of the spice contains proteins, saponins and possesses nutritive and restorative properties. Oleoresin does not have fibre content.

History:

Its name is derived from the Latin foenum for Greek hay, illustrating its use in classical times as feed. Fenugreek is an ancient spice, although currently not much used in the West. It was used by the ancient Egyptians to combat fever, and later throughout the Mediterranean basin as cattle fodder. By the Middle Ages, it was being grown as a medicinal plant in India and throughout Europe, and in India it is still used in Ayurvedic medicine, and as a yellow dye.

Color & Aroma:

Constituents:

Volatile oil content: 0.4% Residual solvent: <10 ppm

Uses:

Oleoresin contains much essential oil and is widely used for flavoring food. When added to syrup, the syrup has maple syrup flavor. When added to butter, the butter flavor increases. It is also used for tobacco fragrance and, of cause, increases curry flavor. It is also attributed for being an antiseptic, expectorant, carminative, laxative, diuretic, stimulant, stomachic.