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A legume is a plant in the family Fabaceae, or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock forage and silage, and as soil-enhancing green manure. Well-known legumes include beans, soybeans, chickpeas, peanuts, lentils, lupins, grass peas, mesquite, carob, tamarind, alfalfa, and clover. Legumes produce a botanically unique type of fruit – a simple dry fruit that develops from a simple carpel and usually dehisces on two sides.
The black-eyed pea or black-eyed bean is a legume grown around the world for its medium-sized, edible bean. It is a subspecies of the cowpea, an Old World plant domesticated in Africa, and is sometimes simply called a cowpea.
The cowpea is an annual herbaceous legume from the genus Vigna. Its tolerance for sandy soil and low rainfall have made it an important crop in the semiarid regions across Africa and Asia. It requires very few inputs, as the plant's root nodules are able to fix atmospheric nitrogen, making it a valuable crop for resource-poor farmers and well-suited to intercropping with other crops. The whole plant is used as forage for animals, with its use as cattle feed likely responsible for its name.
Vigna is a genus of plants in the legume family, Fabaceae, with a pantropical distribution. It includes some well-known cultivated species, including many types of beans. Some are former members of the genus Phaseolus. According to Hortus Third, Vigna differs from Phaseolus in biochemistry and pollen structure, and in details of the style and stipules.
Red bean is a common name for several plants and may refer to:
Vigna umbellata, previously Phaseolus calcaratus, is a warm-season annual vine legume with yellow flowers and small edible beans. It is commonly called ricebean or rice bean. To date, it is little known, little researched and little exploited. It is regarded as a minor food and fodder crop and is often grown as intercrop or mixed crop with maize, sorghum or cowpea, as well as a sole crop in the uplands, on a very limited area. Like the other Asiatic Vigna species, ricebean is a fairly short-lived warm-season annual. Grown mainly as a dried pulse, it is also important as a fodder, a green manure and a vegetable. Ricebean is most widely grown as an intercrop, particularly of maize, throughout Indo-China and extending into southern China, India, Nepal and Bangladesh. In the past it was widely grown as lowland crop on residual soil water after the harvest of long-season rice, but it has been displaced to a great extent where shorter duration rice varieties are grown. Ricebean grows well on a range of soils. It establishes rapidly and has the potential to produce large amounts of nutritious animal fodder and high quality grain.
Black bean commonly refers to:
Douchi or tochi is a type of fermented and salted black soybean most popular in the cuisine of China, where they are most widely used for making black bean sauce dishes.
Bindae-tteok (빈대떡), or mung bean pancake, is a type of buchimgae that originated in the Pyongan Province. It is made by grinding soaked mung beans, adding vegetables and meat and pan-frying it into a round, flat shape.
Sweet bean paste is a food ingredient used throughout East Asian cuisine, primarily as a filling for sweet desserts and pastries.
Kongbap is a Korean dish consisting of white or brown rice cooked together with one or more varieties of soybeans. Kongbap may be made from scratch by combining and cooking together dried rice and soybeans, although outside Korea the word "kongbap" is commercially used in premixed multi-grain packages in dried form. In Korea, multigrain rice consisting of grains other than soybeans are called japgok-bap. The Korean word kong (bean) alone usually refers to soybeans and is contrasted with other words like pat meaning adzuki beans, and as such kongbap would not also be applied to patbap. Rice cooked with beans other than soybeans, such as French beans or peas, are usually named using the specific bean name, as in gangnang-kong-bap or wandu-kong-bap.
Bupyeon (부편) is a type of steamed tteok, used in traditional weddings. It is a local specialty of Miryang, South Gyeongsang Province.
Tofu is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, extra firm. Tofu is also known as bean curd in English. Beyond these broad textural categories, there are many varieties of tofu. It has a subtle flavor, so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors, and due to its spongy texture, it absorbs flavors well. It is a traditional component of East Asian and Southeast Asian cuisines, and has been consumed in China for over 2,000 years. In modern Western cooking, it is most often treated as a meat substitute.
Gaepi-tteok (개피떡) or baram-tteok (바람떡) is a half-moon-shaped tteok made with glutinous rice flour and filled with white adzuki bean paste.
Danja is a variety of steamed tteok made with glutinous rice flour, sweet fillings, and sweet coatings.
Ogok-bap (오곡밥) or five-grain rice is a bap made of glutinous rice mixed with proso millet, sorghum, black beans, and red beans. It is one of the most representative dishes of Daeboreum, the first full moon of the year in the Korean lunar calendar. In the past, the custom of eating ogokbap with boreum-namul (vegetables) and bureom (nuts) on this day helped people replenish nutrients that have been lost during the winter months, when food was scarce. Today, ogokbap is still enjoyed by Koreans for its nutritional and health benefits. It is a common diet food, and an increasing number of people replace their daily white rice with ogokbap, due to a rise in lifestyle diseases like high blood pressure, diabetes, and angina.
Vigna angularis, also known as the red bean, or red mung bean, adzuki bean(Japanese: 小豆, azuki, Uncommon アヅキ, adzuki), azuki bean, aduki bean, is an annual vine widely cultivated throughout East Asia for its small bean. The cultivars most familiar in East Asia have a uniform red color, but there are also white, black, gray, and variously mottled varieties.
Red bean paste or red bean jam, also called adzuki bean paste or anko, is a paste made of red beans, used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or grinding them. At this stage, the paste can be sweetened or left as it is. The color of the paste is usually dark red, which comes from the husk of the beans. In Korean cuisine, the adzuki beans can also be husked prior to cooking, resulting in a white paste. It is also possible to remove the husk by sieving after cooking, but before sweetening, resulting in a red paste that is smoother and more homogeneous.
Gomul (고물) refers to a number of powdered coatings, toppings, fillings, or dips in Korean cuisine.
Red bean rice, called patbap (팥밥) in Korean, sekihan (赤飯) in Japanese, and hóngdòu fàn (红豆饭) in Chinese, is an East Asian rice dish consisting of rice cooked with red beans.
References
- 1 2 "geomeun-pat" 검은팥. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language . Retrieved 15 May 2017.
- ↑ "검정색 팥 보셨나요?". Agricultural Science Library (in Korean). Rural Development Administration. 9 July 2012. Retrieved 15 May 2017.
- ↑ Unknown (1466). Gugeupbang eonhae구급방언해(救急方諺解) (in Korean). Joseon Korea – via Digital Hangeul Museum.
- ↑ "geopi-pat" 거피팥. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 25 February 2017. Retrieved 15 May 2017.
- ↑ 김, 세진 (16 September 2015). "떡이 곧 사람살이: 30년 떡 장인 이규봉 씨". Huffington Post (in Korean). Archived from the original on 15 April 2017. Retrieved 15 May 2017.
- ↑ "sasage" ささげ [Cowpea]. 日本豆類協会 (in Japanese). Archived from the original on 2 May 2016. Retrieved 15 May 2017.
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