It is listed by the Council of Europe as a natural source of
food flavouring. This category indicates that fenugreek can be added to foodstuffs in small quantities, with a possible limitation of an active principle (as yet unspecified) in the final product. Previously fenugreek extracts have been permitted in foods at concentrations usually below 0.05%. In addition, fenugreek has been listed as GRAS (Generally
Recognised As Safe).
It is stated to possess mucilaginous demulcent, laxative, nutritive, expectorant and orexigenic properties, and has been used topically as an emollient and vulnerary. Traditionally, it has been used in the treatment of anorexia, dyspepsia, gastritis and convalescence, and topically for furunculosis, myalgia, lymphadenitis, gout, wounds and leg ulcers.
