Bean X Pea: Legume Feast

Legume fruit

is a simple dry fruit that develops from

a simple carpel and usually dehisces

(opens along a seam) on two sides.

a common name for this type of fruit is a pod

 

Vigna

plant family Fabaceae

"peas" and others as "beans"

 

peas vs beans

Peas have tendrils to hold onto their support

while beans wrap their stalks around it.

 

A bean is a has a seed that

can be split or broken (when dried) into

two identical halves.

With peas, the seeds are whole.

 

Soybean / Soyabean / 黃豆

soybean (U.S.) = soya bean (UK)

is classed as an oilseed

rather than a Pulse (legume) by

the Food and Agricultural Organisation (FAO).

 

red bean / azuki bean / 紅豆

 

green bean / mung bean / 綠豆

Urad bean / black gram / 黑豆

 

Fava bean / broad bean / 蠶豆

which we usually eat as roasted snack

 

Chick pea / Garbanzo / 鷹嘴豆

steamed as a local snack:

kacang putih

 

Haricot bean / navy bean / white bean

more commonly eaten in the form of

 

lentil

a bushy annual plant of the legume family,

grown for its lens-shaped seeds

 

dal

preparation of pulses

(dried lentils, peas or beans)

which have been stripped of

their outer hulls and split

main ingredients in Indian curry

variations:

• Toor dal: pigeon peas
• Chana dal: chick peas
• Masoor dal: red lentil
• Rajma dal: kidney beans

 

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non-legume:

Chinese pearled barley vs pearled barley

 

Chinese pearled barley / Job’s Tears / 薏苡仁俗稱薏仁

grain-bearing tropical plant of

the family Poaceae (grass family)

 

p/s

pearled barley / 洋薏米; 珍珠麥; 大麥粉粒

is processed barley

to remove its hull and bran

it’s a cereal grain