beans

Lablab purpureus is a species of bean in the family Fabaceae. It is native to Africa and it is cultivated throughout the tropics for food.^[2] English language common names include hyacinth bean,^[3] lablab-bean^[4] bonavist bean/pea, dolichos bean, seim bean, lablab bean, Egyptian kidney bean, Indian bean, bataw and Australian pea.^[5] It is the only species in the monotypic genus Lablab.The hyacinth bean is an old domesticated pulse and multi-purpose crop.^[8][9][10] Due to seed availability of one forage cultivar (cv. Rongai), it is often grown as forage for livestock^[11] and as an ornamental plant.^[12] In addition, it is cited both as a medicinal plant and a poisonous plant. The fruit and beans are edible if boiled well with several changes of the water.^[14] Otherwise, they are toxic due to the presence of cyanogenic glycosides, glycosides that are converted to hydrogen cyanide when consumed. Signs of poisoning include weakness, vomiting, dyspnea, twitching, stupor, and convulsions.^[14] It has been shown that there is a wide range of cyanogenic potential among the varieties. The leaves are eaten raw or cooked like spinach.^[10] The flowers can be eaten raw or steamed. The root can be boiled or baked for food. The seeds are used to make tofu and tempeh. In Maharashtra, dry preparations with green masala is often made out of these green beans (Ghevda varirties - Shravan ghevda (french beans), Bajirao Ghevda, Ghevda, Walwar, Pavta sheng..) mostly found at the end of monsoon during fasting festivals of Shravan month.^{[citation needed]} In Karnataka, the hyacinth bean is made into curry (avarekalu saaru)(Kannada: ಅವರೆಕಾಳು ಸಾರು), salad (avarekaalu usli), added to upma (avrekaalu uppittu), and as a flavoring to Akki rotti. Sometimes the outer peel of the seed is taken out and the inner soft part is used for a variety of dishes. This form is called hitakubele avarekalu, which means "pressed (hitaku) hyancinth bean, and a curry known as Hitikida Avarekaalu Saaru is made out of this deskinned beans.^{[citation needed]} In Telangana, Andhra pradesh,(Template:Lang-telఅణప కాయలు), the bean pods are cut into small pieces and cooked as spicy curry in Pongal festival season,Sometimes the outer peel of the seed when tender and soaked over night is taken out and the inner soft part is used for a variety of dishes. This form is called pitakapappu,hanupa/anapa, which means "pressed (pitaku) hyancinth bean, and a curry known as Pitikida Anapaginjala Chaaru is made out of this deskinned beans along with bajra bread; it has been a very special delicacy for centuries.^{[citation needed]}

In Huế, Vietnam, hyacinth beans are the main ingredient of the dish chè đậu ván (Hyacinth Bean Sweet Soup).^[16] In Kenya, the bean called 'Njahe' is popular among several communities, especially the Kikuyu tribe. It is thought to encourage lactation and has historically been the main dish for breastfeeding mothers.^[17] Beans are boiled and mashed with ripe and/or semi-ripe bananas, giving the dish a sweet taste. Today the production is in decline in eastern Africa.^[17][18] This is partly attributed to the fact that under colonial rule in Kenya, farmers were forced to give up their local bean in order to produce common beans (Phaseolus vulgaris) for export.フジマメ（藤豆,Lablab purpureus）とは、マメ亜科フジマメ属に属するつる性の植物。別名にセンゴクマメ(千石豆)、アジマメ(味豆)など。インゲンマメと混同されがちだが、別種である。熱帯、亜熱帯の地域で、食用や家畜の餌として栽培される。若い莢を天ぷらや和え物、汁の実にして食べる。種子は熟したもの、若いもの、双方食べられる。熟した種子は堅い外皮で覆われているため、料理の際は長時間の加熱を必要とする。加熱の際には何度か水を換える。大量に摂取すると毒性が強く危険。乾燥させた種子は豆粕に加工したり圧縮、発酵させて納豆のようにして食べる。加熱してそのまま食べても良い。ミャンマーでは種子がカレーの材料に使われる。東洋医学では「扁豆」と呼ばれ、消化不良や解毒に効果のある生薬として用いられる^[2]。

 豇jiāng豆（學名：Vigna unguiculata，漢語拼音：jiāng dòu，注音符號：ㄐㄧㄤ ㄉㄡˋ)，又称豆角、长豆、红豆（不是赤豆）、缸豆，属豆科豇豆属植物。臺灣閩南語俗稱菜豆仔^[1][2]，還有人稱呼它長豆、豆角、米豆等。 The cowpea (Vigna unguiculata) is an annual herbaceous legume from the genus Vigna. Due to its tolerance for sandy soil and low rainfall it is an important crop in the semi-arid regions across Africa and other countries. 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.The first written reference of the word 'cowpea' appeared in 1798 in the United States.^[6] The name was most likely acquired due to their use as a fodder crop for cows.^[9] Black-eyed pea, a common name used for the unguiculata cultivar group, describes the presence of a distinctive black spot at the hilum of the seed. Black-eyed peas were first introduced to the southern states in the United States and some early varieties had peas squashed closely together in their pods, leading to the other common names of southern pea and crowder-pea.^[6] Sesquipedalis in Latin means "foot and a half long", and this subspecies which arrived in the United States via Asia is characterised by unusually long pods, leading to the common names of yardlong bean, asparagus bean and Chinese long-bean.

- Cowpeas are grown mostly for their edible beans, although the leaves, green peas and green pea pods can also be consumed, meaning the cowpea can be used as a food source before the dried peas are harvested.^[53] Like other legumes, cowpeas are cooked to make them edible, usually by boiling.^[54] Cowpeas can be prepared in stews, soups, purees and casseroles,^[55][56] but the most common way to eat them is in curries.^[55] They can also be processed into a paste or flour.^[57] Chinese long beans can be eaten raw or cooked, but as they easily become waterlogged are usually sautéed, stir-fried, or deep-fried. A common snack in Africa is Koki or Moyin-Moyin, where the cowpeas are mashed into a paste and then wrapped in banana leaves.^[59] They also use the cowpea paste as a supplement in infant formula when weaning babies off milk.^[60] Slaves brought to America and the West Indies cooked cowpeas much the same way as they did in Africa, although many people in the American South considered cowpeas not suitable for human consumption.^[61] A popular dish was Hoppin' John, which contained black-eyed peas cooked with rice and seasoned with pork. Over time cowpeas became more universally accepted and now Hoppin' John is seen as a traditional Southern dish ritually served on New Year's Day.

长角豆  The carob (Ceratonia siliqua) is a flowering evergreen tree or shrub in the legume family, Fabaceae. It is widely cultivated for its edible pods, and as an ornamental tree in gardens and landscapes. The carob tree is native to the Mediterranean region and the Middle East. The ripe, dried, and sometimes toasted pod is often ground into carob powder, which is sometimes used to replace cocoa powder. Carob bars, an alternative to chocolate bars, as well as carob treats, are often available in health food stores. Carob pods are naturally sweet, not bitter, and contain no theobromine or caffeine. The carat, a unit of mass for gemstones, and a measurement of purity for gold, takes its name from the Greek word for a carob seed, keration, via the Arabic word, qīrāṭ.

- The word "carob" comes from Middle French carobe (modern French caroube), which borrowed it from Arabic خَرُّوبٌ (kharrūb, "locust bean pod"),^[4] ultimately perhaps from Akkadian language kharubu or Aramaic kharubha, related to Hebrew harubh.^[5] Ceratonia siliqua, the scientific name of the carob tree, derives from the Greek kerátiοn κεράτιον 'fruit of the carob (from keras κέρας 'horn'), and Latin siliqua'pod, carob'. In English, it is also known as "St John's bread",^[6][a] as well as "locust tree",^[8] (not African locust bean)^[9]the designation also applied to several other trees from the same family. The unit "carat", used for weighing precious metal and stones, also comes from κεράτιον, as alluding to an ancient practice of weighing gold and gemstones against the seeds of the carob tree by people in the Middle East. The system was eventually standardized

- cyprus

• the carob mill was built in 1900 at a time when carobs were a major export product of cyprus