| Heterodera ciceri | |
|---|---|
Scientific classification  | |
| Domain: | Eukaryota |
| Kingdom: | Animalia |
| Phylum: | Nematoda |
| Class: | Secernentea |
| Order: | Tylenchida |
| Family: | Heteroderidae |
| Genus: | Heterodera |
| Species: | H. ciceri |
| Binomial name | |
| Heterodera ciceri Vovlas, Greco & Di Vito, 1985 | |
Heterodera ciceri is a plant pathogenic nematode infecting lentils and chickpeas. [1]
The chickpea or chick pea is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, chhola, chhana, chana, or channa, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high in protein. It is one of the earliest cultivated legumes, the oldest archaeological evidence of which was found in Syria.
Legumes are plants in the family Fabaceae, or the fruit or seeds of such plants. When used as a dry grain for human consumption, the seeds are also called pulses. Legumes are grown agriculturally, primarily for human consumption; for livestock forage and silage; and as soil-enhancing green manure. Well-known legumes include beans, chickpeas, peanuts, lentils, lupins, 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.
Sambar is a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth. It originates in South Indian cuisine and is popular in large parts of India and beyond.
Shiro, also called shiro wat, or tsebhi shiro ,(Oromo: Ittoo Dokkee), is a stew served for either lunch or dinner, originating from Ethiopia and Eritrea. An essential part of Eritrean and Ethiopian cuisine, its primary ingredient is powdered chickpeas or broad bean meal and often prepared with the addition of minced onions, garlic and, depending upon regional variation, ground ginger or chopped tomatoes and chili-peppers. Shiro is served atop injera or kitcha. Tegabino shiro is a type of shiro made from heavily spiced legume, chickpea, field pea, or fava bean, oil, and water. It is brought bubbling to the table in a miniature clay pot or shallow aluminum pan. It is often consumed with dark or sergegna injera.
Fusarium oxysporum f.sp. ciceris is a fungal plant pathogen that causes fusarium wilt of chickpea.
Uromyces ciceris-arietini is a fungal species and plant pathogen infecting chickpea.
Ozonium texanum var. parasiticum is an ascomycete fungus that is a plant pathogen of chickpeas and lentils.
Heterodera gambiensis is a plant pathogenic nematode affecting pearl millet.
Heterodera rosii is a plant pathogenic nematode that attacks chickpeas.
Heterodera trifolii is a plant pathogenic nematode.
Heterodera is a genus of nematodes in the family Heteroderidae. Members of the genus are obligate parasites and different species attack different crops, often causing great economic damage. The genus is unique among nematode genera because of the ability of the female to transform into a tough, brown, cyst which protects the eggs which have been formed within her body. The name heterodera "refers to the different 'skins' of female and cyst."
Uromyces is a genus of rust fungi in the family Pucciniaceae. The genus was described by Franz Unger in his 1833 work Die Exantheme der Pflanzen. They have a worldwide distribution but large occurrences happen in North America and Europe.
Mesorhizobium ciceri is a gram-negative, nitrogen-fixing motile bacteria from the genus of Mesorhizobium which was isolated from Chickpea nodules of Cicer arietinum in Spain. Rhizobium cicero was transferred to Mesorhizobium ciceri.
Mesorhizobium mediterraneum is a bacterium from the genus Mesorhizobium, which was isolated from root nodule of the Chickpea in Spain. The species Rhizobium mediterraneum was subsequently transferred to Mesorhizobium mediterraneum. This species, along with many other closely related taxa, have been found to promote production of chickpea and other crops worldwide by forming symbiotic relationships.
Ciceri e tria is a pasta dish originating in the Salento region. It is prepared with pasta and chickpeas as primary ingredients, and includes fried pasta. It has been described as a "classic and emblematic dish of Salentine cuisine" and as a specialty dish of Apulia.
In Indian cuisine, dal, paruppu, or pappu are dried, split pulses that do not require soaking before cooking. India is the largest producer of pulses in the world. The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent.
Pasta e ceci is a pasta dish common in southern and central Italy prepared with pasta and chickpeas as primary ingredients. It is part of the cucina povera, or peasant cuisine tradition in Italian cuisine.
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