How to Make Fenugreek Oil

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Fenugreek oil has long been toted as the moisturiser for hair, while also being an important flavour in several different cuisines. By siphoning out the taste and benefits of fenugreek in to oil, the spice can be used in a multitude of different ways, from body care to cooking. Common in East Indian cooking, fenugreek suppliments can also be used to treat number two diabetes, tuberculosis and a variety of breast problems. However, an oil itself cannot be distilled and then immediately used from fenugreek seeds -- it must be diluted beforehand. By creating an oil extract in a mild oil, your own home essential oil can be utilised immediately in cooking and medicinal uses.

Pour the oil in to the large mason jar. Measure out 1/2 cup of fenugreek seeds.

Place the lid on the mason jar and close it tightly it by turning the rim on clockwise.

Set the mason jar in the middle of the saucepan. Fill the saucepan with water until it is full almost to the brim and set it on the stove.

Turn the burner, where the saucepan is resting, to medium-low heat. Bring the jar to a warm temperature, where it is almost hot, but can still be held in your hand.

Maintain the jar at the warm-hot temperature for ten minutes. Take the jar out and place it on a towel lined surface.

Allow the jar to sit for 24 hours. Repeat steps 3, 4 and 5. Let the jar sit for another 24 hours.

Place the cheesecloth over the bowl and pour the oil in to it. Remove the cheesecloth and rinse out the fenugreek seeds or discard it.

Pour the oil back in to the large mason jar. Add another 1/2 cup of fenugreek seeds.

Repeat the 48 hour process of heating the jar twice and then discarding the seeds for fresh ones until the desired strength of the fenugreek has been achieved in the oil.

Pour the oil in to the dark glass bottle. Secure the lid firmly on top and store in a dry, cool and dark area for six to 12 months.

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