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The name fenugreek or foenum-graecum is from Latin for "Greek hay". Fenugreek is used both as a herb (the leaves) and a spice (the seed). The yellow, rhombic fenugreek seed is frequently used in the preparation of pickles, curry powders and pastes, and is often encountered in the cuisine of the Indian subcontinent and Thailand. The young leaves and sprouts of fenugreek are eaten as greens and the fresh or dried leaves are used to flavor other dishes. In the Arabian nation of Yemen it is the main condiment and an ingredient added to the national dish called Saltah. The similarity in the Arabic word Hulba and Mandarin Chinese word Hu lu ba reveal the significance of fenugreek in history. Fenugreek is also one of four herbs used for the Iranian recipe Ghormeh Sabzi. Fenugreek seed is widely used as a galactagogue by mothers to increase inadequate breast milk supply.
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