#Fenugreek

Fenugreek seeds (Trigonella foenum-graecum L.), known in Thai as “ลูกซัด,” have long bridged food and healing traditions. In Thailand and across Asia, they appear in folk remedies and culinary blends, while increasingly drawing interest from contemporary researchers who seek to validate traditional claims. As health-minded Thais explore natural wellness amid global trends, fenugreek’s layered history and evolving science offer timely relevance.

Across Thai and broader Asian herbal practices, fenugreek is valued for its sturdy, mildly bitter seeds. The seeds are often ground, brewed, or blended into pastes to address digestive discomfort, stimulate appetite, ease menstrual symptoms, and support postpartum recovery. In many regions, fenugreek is used to manage gastritis and general stomach upset, and to bolster lactation—a use echoed in South Asian and Middle Eastern traditions where fenugreek is renowned for balancing hormones and supporting new mothers.

For centuries, the seeds of fenugreek (Trigonella foenum-graecum L.), known in Thai as “ลูกซัด”, have occupied a unique place at the crossroads of food and medicine. Revered by traditional healers, valued in kitchens from India to Southeast Asia, and increasingly scrutinized by modern scientists, fenugreek’s storied journey illustrates the enduring quest to unite ancient knowledge with contemporary research. Today, as health-conscious individuals in Thailand seek natural remedies amidst a surge of global wellness trends, fenugreek’s multifaceted history—and its growing body of scientific validation—takes on renewed significance.