Most Indians have close encounters of the culinary type with Fenugreek or methi seeds pretty early in lifestyle. These seeds are remarkably bitter and have a marvellous aroma when roasted or fried in a little oil. How did we get started employing these seeds, bitter as they are? Fenugreek down heritage lane Evidently, in the 1st century Ad, the Romans flavoured wine with fenugreek. The use of fenugreek /methi in India is probably older than history by itself the leaves and the seeds of the herb are very well entrenched in Indian cuisines from all elements of the nation. In
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