|
Black Bean (other)
{{disambiguation, plant ...
Black bean commonly refers to: * Black turtle bean, a variety of common bean (''Phaseolus vulgaris'') in Latin American cuisine Other edible seeds * Black adzuki bean, a variety of adzuki bean in Korean cuisine * Black gram (''Vigna mungo''), a variety of gram (lentil) in South Asian cuisine * Black soybean, in East Asian cuisine ** Fermented black beans (''douchi'') used in Chinese cuisine * Kenyan black bean (''Lablab purpureus''), used in Kenyan cuisine Plants * ''Castanospermum australe'', also known as Moreton Bay Chestnut, a rainforest and ornamental tree named for its large seeds which are poisonous raw, but have been processed into an edible flour by Indigenous Australians Indigenous Australians are people with familial heritage from, or recognised membership of, the various ethnic groups living within the territory of contemporary Australia prior to History of Australia (1788–1850), British colonisation. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Turtle Bean
The black turtle bean is a small, shiny variety of the common bean (''Phaseolus vulgaris'') especially popular in Latin American cuisine, though it can also be found in the Cajun cuisine, Cajun and Creole cuisine, Creole cuisines of south Louisiana. Like all varieties of the common bean, it is native to the Americas, but has been introduced around the world. It is also used in Indian cuisine, Tamil cuisine, where it is known as ''karuppu kaaramani'' and in Maharashtrian cuisine, where it is known as ''kala ghevada''. It is widely used in Uttrakhand, where it is also known as "bhatt". It is a rich source of iron and protein. The black turtle bean is often simply called the black bean (, , , , , or in Spanish language, Spanish; and in Portuguese language, Portuguese), although this terminology can cause confusion with at least three other types of Black bean (other), black beans. The black turtle bean is the only type of turtle bean. It is called ''turtle'' because of it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Adzuki Bean
Black adzuki beans are a variety of adzuki beans (''Vigna angularis''). In Korean, they are called ''geomeunpat'' (; "black adzuki beans"), ''geomjeongpat'' (; "black adzuki beans"), ''heukdu'' (; "black beans"), or ''heuksodu'' (; "black small beans"). '' Gugeupbang eonhae'', a 1466 medical book, mentions it using the name ''geomeunpɑt'' (). The skin is thinner than that of the usual red adzuki beans, thus it is often husked prior to cooking, which gave this cultivar the name ''geopipat'' (; "dehulled adzuki beans"). White adzuki bean powder (''geopipat-gomul'') and white adzuki bean paste (''geopipat-so'') made from husked black adzuki beans are used in Korean rice cakes and confections. Confusingly, the Japanese Okinawan ''kuroazuki'' (; "black adzuki beans") are not adzuki beans, but black cowpea The cowpea (''Vigna unguiculata'') is an annual herbaceous legume from the genus '' Vigna''. Its tolerance for sandy soil and low rainfall have made it an important crop in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vigna Mungo
The black gram or urad bean (''Vigna mungo'') is a bean grown in South Asia. Like its relative the mung bean, it has been reclassified from the genus ''Phaseolus'' to '' Vigna''. The product sold as black gram is usually the whole urad bean, whereas the split bean (the interior being white) is called white lentil. It should not be confused with the much smaller true black lentil (''Lens culinaris''). Black gram originated in South Asia, where it has been in cultivation from ancient times and is one of the most highly prized pulses of India. It is very widely used in Indian cuisine. In India the black gram is one of the important pulses grown in both Kharif and Rabi seasons. This crop is extensively grown in the southern part of India and the northern part of Bangladesh and Nepal. In Bangladesh and Nepal it is known as mash daal. It is a popular ''daal'' (legume) side dish in South Asia that goes with curry and rice as a platter. Black gram has also been introduced to other t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Soybean
The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean. Soy is a staple crop, the world's most grown legume, and an important animal feed. Soy is a key source of food, useful both for its protein and oil content. Soybean oil is widely used in cooking, as well as in industry. Traditional unfermented food uses of soybeans include edamame, as well as soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. Soy based foods are traditionally associated with East Asian cuisines, and still constitute a major part of East Asian diets, but processed soy products are increasingly used in Western ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Black Beans
''Douchi'' 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. Shurtleff, W.; Aoyagi, Abr>History of Fermented Black Soybeans (165 B.C. to 2011) Lafayette, California: Soyinfo Center, 2011 ''Douchi'' is made by fermenting and salting black soybeans using Qu ( zh, c=麹, p=Qū), which is similar or identical to the Miso ferment, Koji. Douchi can be classified as ''Aspergillus''-type Douchi, ''Mucor''-type Douchi, ''Bacterial''-type Douchi, or ''Rhizopus''-type Douchi. There are two main stages to the Douchi making process; first you make the Koji, then there is a prefermentation stage. There can also be a maturation or post fermentation stage, were the Douchi is mixed with other ingredients, like brine, and allowed to age. The black type soybean is most commonly used. The process turns the beans soft, and mostly semi-dry (if the beans are allowed to dry). Regular soybeans (whi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lablab Purpureus
''Lablab purpureus'' is a species of bean in the family Fabaceae. It is native to sub-Saharan Africa and it is cultivated throughout the tropics for food.''Lablab purpureus''. Tropical Forages. common names include hyacinth bean, lablab-bean bonavist bean/pea, dolichos bean, seim or sem bean, lablab bean, Egyptian kidney bean, Indian bean, bataw and Australian pea.''Lablab purpureus'' L. (Sweet). University of Agricultural Sciences, Bangalore, India. ''Lablab'' is a |
Castanospermum Australe
''Castanospermum'' is a monotypic genus (i.e. a genus that contains only one species) in the legume family Fabaceae. The sole species is ''Castanospermum australe'', commonly known as Moreton Bay chestnut or black bean. It is native to rainforests on the east coast of Australia (Queensland and northeastern New South Wales), and to nearby islands of the southwest Pacific Ocean. It was first described in 1829, and has been cultivated around the world. Description The black bean is a large evergreen tree growing up to tall, though commonly much smaller. The leaves are long and broad, pinnate, with 11-15 leaflets. The flowers are bicoloured red and yellow, long, produced in racemes long. The fruit is a cylindrical pod long and diameter, the interior divided by a spongy substance into one to five cells, each of which contains a large chestnut-like seed. Taxonomy This species was first described in 1829 by English botanist Allan Cunningham, in a publication by Scottish n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
