Shambhala is the brightest name of the spice, also known as hay fenugreek, Greek fenugreek, fenugreek, fenum-greek, fenigrekova grass, Greek hay, Greek goat trefoil, Greek opium, cocked hat, camel grass, helba, chaman, abish … Hay fenugreek (Trigonella foenum-graecum) is an annual plant from the legume family (Fabaceae), subfamily Moth. The Latin name foenum-graecum means Greek hay.
The plant is also known as Greek fenugreek, fenugreek, fenum-greek, fenigrekova grass, Greek hay, Greek goat trefoil, Greek opium, cocked hat, camel grass, helba, chaman, abish …
Fenugreek hay – the only one of hundreds of species of fenugreek – has been cultivated since ancient Greece and Rome. The birthplace of Shambhala is India (especially popular), Pakistan, the Mediterranean.
Prefers sunny locations with clay soil.
An annual plant up to 70 cm high with trifoliate clover-shaped leaves up to 4 cm long; leaflets are oval, slightly serrated along the edges.
The stalk of hay fenugreek is branched, rounded, the root is taproot.
Shamballa flowers are very small, sometimes yellowish-white, but light purple at the base. The plant flowers from May to June. Long (up to 10 cm) narrow pods with hard rectangular seeds develop from flowers.
The whole plant has an intense smell with a slight nutty aroma.
In the wild, fenugreek is preserved in the mountains of Turkey, Iran and Iraq.
As a fodder, food and medicinal plant, it is grown in Southern and Central Europe, India, China, South Africa and Ethiopia, in America, Argentina. In the CIS, it is cultivated in South Transcaucasia. In most cases, dried plant seeds are used as a spice. The taste and aroma of Shambhala is strong, sweetish, slightly bitter, partly nutty, slightly mushroomy. Shamballa seeds are often ground into powder when added to a dish, as they are quite hard. Shambhala can be pre-fried – you just need to make sure that the color of the spice remains light brown; if the shamballa turns red, it will start to taste bitter, which is undesirable.
Shambhala is very popular in Indian cuisine – the spice is added to vegetable and meat dishes, sauces, legume dishes, various snacks, salads and main dishes. Shambhala is good in mushroom, potato, onion, pea, soups.
Shambhala is used in the basturma recipe.
Shambhala is part of a mixture of curry spices, Sambaar go, Zhug, Garam masala, berebere, panchporan. Fenugreek can be added to bread.
Shambala under the name chaman is a common spice in Armenia. In most cases, dried seeds of the plant are used as a spice. The taste and aroma of Shambhala is strong, sweetish, slightly bitter, partly nutty, slightly mushroomy. Shamballa seeds are often ground into powder when added to a dish, as they are quite hard. Shambhala can be pre-fried – you just need to make sure that the color of the spice remains light brown; if the shamballa turns red, it will start to taste bitter, which is undesirable.
Shambhala is very popular in Indian cuisine – the spice is added to vegetable and meat dishes, sauces, legume dishes, various snacks, salads and main dishes. Shambhala is good in mushroom, potato, onion, pea, soups.
Shambhala is used in the basturma recipe.
Shambhala is part of a mixture of curry spices, Sambaar go, Zhug, Garam masala, berebere, panchporan. Fenugreek can be added to bread.
Shambhala under the name chaman is a common spice in Armenia. Shambhala can be added to tea and coffee. This spice is found in some recipes for alcoholic beverages. Shambhala can be a decoration for maple syrup. Also, fenugreek is sometimes used in confectionery.
In India, for example, fresh leaves and shoots of shamballa are also eaten. Dry leaves are part of the Georgian hops-suneli spice mixture.
In the form of dry grass, crushed into a fragrant powder, the spice is added to the “green cheese”.
Fenugreek seeds contain a large amount of galactomannan, known as “fenugreek gum”, which is used as a food additive E417.
Shambhala contains a large amount of protein and iron.
Since ancient times, shamballa has been widely used in medicine. Medicinal raw materials are well-dried seeds.
Fenugreek seeds contain the following substances: trigonelline alkaloid (0.3%), nicotinic acid (vitamin PP) – 3.5-18 mg%, folic acid, rutin, steroidal saponins and phytosterols (diosgenin, yamogenin, gitogenin, tigogenin and glycosides dioscin and yamoscin), flavonoids, mucous (up to 30%) and bitter substances, essential oils (0.3%), fatty oil (6%), proteins, tannins, vitamins (C1, B1, B2), phosphorus, iron, potassium, magnesium, calcium, arsenic.
Shambhala stimulates digestion, improves appetite, metabolism, is prescribed for weight loss, has an enveloping property. Also, preparations from fenugreek hay improve metabolism in patients with diabetes mellitus.
Shambhala improves heart function, lowers blood pressure, improves hematopoietic function.
The substances contained in shamballa have a beneficial effect on women’s health in general and during lactation in particular. Help with painful menstruation. Men suffering from weakness also use fenugreek preparations.
Shambhala has a general tonic effect on the body, which makes the spice valuable at the stage of recovery after an illness or operation.
Shambhala is great for respiratory diseases from cough (softens) and flu to tuberculosis.
Externally crushed seeds are used in the form of poultices and compresses in the treatment of skin diseases, as well as in baldness to improve hair growth.
Shambhala helps fight parasites.
The so-called Egyptian “yellow tea” – Helba is very popular. This tasty and healthy drink based on shamballa seeds has warming, analgesic and anti-inflammatory properties.
Chinese doctors used Shamballa to treat hernia, fever, respiratory and digestive diseases, muscle pain and impotence.
In Ayurveda, peptic ulcers are treated with spices, and women’s health is strengthened.
In Europe, Benedictine monks widely used Shambhala. Since the 9th century, this plant has been widely used in folk medicine for the treatment of wounds, fevers, respiratory and stomach diseases.
In North America, the colonists used shamballa to treat women’s diseases. Over time, it became the main ingredient in Lydia Pinkham’s famous herbal remedy, a well-known remedy for menstrual discomfort.
Studies by American doctors show that Shambhala significantly reduces cholesterol.
Shambhala promotes the removal of toxins from the body, helps to fight unpleasant odors.
There are contraindications: taking Shambhala is strictly prohibited during pregnancy and with vaginal bleeding.