Why is fenugreek an ingredient in most Indian pickles?

Fenugreek, or more commonly known as Methi, has been used as a staple ingredient in our households for as long as we can remember. However, apart from being an herb that enhances the flavours of the ingredients and ties together a whole dish, fenugreek also has a host of health benefits that make it such a regular in our kitchens. 

Firstly, the nutrient profile of this ingredient is extremely impressive: encompassing iron, protein, manganese, and magnesium, it is known to build immunity, especially for people suffering from anemia and other blood-related diseases. 

Some studies have suggested that fenugreek has anti-diabetic properties since it reduces intestinal glucose absorption and improves insulin sensitivity.

Fenugreek also has the ability to lower cholesterol levels and serve as a treatment for heartburn. 

Lastly, but most importantly, this ingredient is essential in Indian cuisine since it is immensely beneficial for the digestive system. It aids in smoother digestion, the fiber-rich content assisting in preventing constipation, acidity, bloating and indigestion. 

Simply put, fenugreek is used as an ingredient in most Indian pickles since it not only plays the role of a flavouring agent but also goes a long way in balancing our diet and making it more nutritious and wholesome. Ghar ka khaana doesn’t taste the same without some fenugreek!