Legumes

Since ancient times, the plant Lathyrus clymenum has been grown exclusively on the islands of Santorini, Thira, Thirasia, Palea Kameni, Nea Kameni, Aspro, Christiani, and Askania in Cyclades prefecture solely to produce Fava Santorini... READ MORE

Prespon giant elephant beans are runner beans (Phaseolus multiflorus) grown in the Prespon area (municipalities of Mikrolimni, Karion, Lefkonos, Píateos, Lemou Ag. Germanou, Ag. Ahilios, Vronderou, and Kalithea) in Fiorina prefectu... READ MORE

This is a variety of the common bean that is cultivated in the in the rural areas of the Prespon area of Fiorina prefecture. These beans owe their exquisite organoleptic properties to the unique microclimate and warm and fertile soil of the area. ... READ MORE

Black bean sauce, also known as douchi sauce, is a popular condiment in Chinese cuisine. It's made with fermented and salted black soybeans, which are used to give the sauce a strong, savory, and slightly bitter flavor. The beans are typically mas... READ MORE

Mongeta del Ganxet are the beans of the ganxet variety grown in the districts of Vallès Occidental, Vallès Oriental, El Maresme and La Selva. The tradition of cultivating ad growing beans over generations produced ... READ MORE

This is a variety of the common bean produced in the municipality of Feneos in the Peloponnese. They have been grown in the area using traditional methods and experience passed down from one generation to the next since the end of the 19th century... READ MORE

This is a variety of the common bean that is traditionally cultivated in the Kato Nevrokopi basin in Drama prefecture. They are medium-sized beans, and are cylindrical in shape. They are cultivated in open fields in limestone-free soils. They are ... READ MORE

Also known as Chinese fermented black beans, douchi is an indispensable part of Chinese cuisine. The black soybeans are heavily salted and fermented, resulting in an extremely salty ingredient with a robust and pungent flavor. Th... READ MORE

The runner bean (Phaseolus coccineus) found its way to Greece in the 16th century. The prefecture of Kastoria where these beans are cultivated is an area with a unique climate and fertile soils sheltered by Vitsi mountain and the Grammos ... READ MORE

Edamame are fresh soybeans, their name literally translated to beans on branches. The soybeans are usually harvested before they are fully ripe, and are characterized by their crispy, firm texture. The name edamame was first ment... READ MORE

These giant elephant beans are a variety of runner bean (Phaseolus coccineus) cultivated using traditional techniques in the Kato Nevrokopi basin in Drama prefecture. These beans are white, kidney-shaped, and quite large – 1,000 see... READ MORE

Indigenous to South America, pacay is a type of leguminous plant with a long tradition of cultivation that is believed to date back to the Incas. The plant also thrives in some parts of Central America, and it continues to be grown today,... READ MORE

Fasola Wrzawska are dried seeds of the climbing runner bean of the Phaseolus multiflorus species, produced in the Podkarpackie Voivodship, on the Tarnobrzeg Plain and in the Lower San Valley in Poland. The region has very hot sum... READ MORE

Faba Asturiana are dried white kidney beans of the Phaseolus vulgaris species , removed from the pod, produced in the Autonomous Community of Asturias. These traditional Granja Asturiana beans must be healthy an... READ MORE

Grown in India since ancient times, and still cultivated throughout Southeast Asia, Africa, Australia, and South America, mung bean is a legume with many forms: whole, split with skins, split and hulled, and sprouted, but it also comes in the form... READ MORE

Furu or fermented bean curd is a traditional condiment made from soybeans. Soybeans are soaked, ground, and then boiled to create soy milk. Coagulants are added to the soy milk to curdle it, forming tofu, which is pressed into blocks and dried. Th... READ MORE

Tarwi, chocho, or Andean lupin is a type of leguminous plant native to the Andean regions of Peru, Bolivia, and Ecuador, where it continues to be grown today, primarily for its edible and highly nutritious bean-like seeds. Belonging to the family ... READ MORE

Lentille verte du Puy are commonly known as Puy lentils, grown in the French region of Haute-Loire and are considered superior in their texture and have a unique, peppery taste. The lentil seeds are dark green, with blue marbling... READ MORE

These are the dried seeds of the grass pea (Lathyrus sativus), which grows on the plateau of Feneos in Korinthia, one of the most beautiful mountain regions in Greece. The distinctiveness of the climate and calcium-rich soil give this pro... READ MORE

Alubia de La Bañeza-León are dried beans of the local Canela, Plancheta, Riñón Menudo and Pinta varieties. They are traditionally grown throughout the provinces of Leon and Z... READ MORE

Fasola Piękny Jaś z Doliny Dunajca, also known as Fasola z Doliny Dunajca, are dried, healthy, smooth, ripe and well-developed bean seeds produced in the Dunajec river valley in Malopolskie Voivodship in Poland. The plantations w... READ MORE

The Austrian scarlet runner bean is grown for the most part around the town of Bad Radkersburg which is settled north of the Mur river in the southeastern part of Styria, where almost 90% of Steirische Käferbohne is produced, but also in the ... READ MORE

Latvijas lielie pelēkie zirņi are dried seeds of the local 'Retrija' of the maculatum variety of field pea that are produced almost everywhere in Latvia. There is a long tradition of cultivating this pea that dates back to the 18... READ MORE

Nattō is an unusual Japanese dish consisting of fermented soybeans. The process of fermenting is time-consuming, but rather simple since it employs merely soaked soybeans and the bacterium Bacillus subtilis, known in Japan as nattō-kin. The final ... READ MORE

Named after the village of Castelluccio - the highest settlement of the Apennines nestled next to the Monti Sibillini National Park and just above the fertile Piano Grande Plateau - Lenticchia di Castelluccio di Norcia refers to the lenti... READ MORE

Fasolia gigantes refers to giant white runner beans native to Greece. These beans resemble lima beans but are larger and have a creamy texture when cooked. They are particularly cultivated in regions like Prespes in Northern Greece, where the clim... READ MORE

Fasola korczyńska are dried seeds of the multi-flowered bean of the Phaseolus coccineus variety, known as Jaś Karlowy. They are grown in the Nowy Korczyn, Wišlica, Solec Zdrój, Pacanów and O... READ MORE

Fesols de Santa Pau are the beans of the species Phaseolus vulgaris, L, grown in the district of Garrotxa, in the Autonomous Community of Catalonia. A short growth time, combined with optimal weather conditions and highly fertile... READ MORE

Grown at altitudes of 600m, in fertile alluvial soils characterized by good water retention and no limestone, Fagiolo di Sarconi refers to the fresh or dry beans of the Cannellino, Borlotto, Tabacchino, San ... READ MORE

Faba de Lourenzá are beans of the traditional Faba Galaica variety of Phaseolus vulgaris, L, produced on the coast of the province of Lugo. These kidney beans have become highly popular due to their exceptional cu... READ MORE

Faki Eglouvis is a variety of lentils grown on the Eglouvi plateau on the Greek island of Lefkada, at an altitude of a thousand meters. These lentils are small, brown, and predominantly spherical, flattened, or disc-shaped. They are appreciated fo... READ MORE

Garrofón are traditional Spanish butter beans originating from Valencia. These special lima beans are an essential ingredient of the original Valencian paella. They are white, flat, and large with thin skin. The flavor is mild and creamy, w... READ MORE

Coco de Paimpol is a half-dry haricot bean produced in the Côtes d'Armor region in France. The beans come in pale yellow pods so they must be shelled. They are white and cook very rapidly. Their season is from late summer to early a... READ MORE

Garbanzo de Fuentesaúco are dried garbanzo beans grown in the province of Zamora. Chickpeas have been cultivated in Zamora since the area was colonized by the ancient Romans, and has since become a staple food for the regi... READ MORE

Lentiles vertes du Berry are dark green lentils, whole seeds of the Lens culinaris variety that have been dried and are intended mostly for cooking. The maximum cooking time is 30 minutes and they have been grown in the Indre and... READ MORE

Mogette de Vendée are white beans of the Phaseolus vulgaris species, produced in the Vendée region in France since the 16th century. When dry, the beans have delicate skin with accentuated veins, which melts in the ... READ MORE

Lenteja de Tierra de Campos are the lentils grown in the unpolluted soil and under the bright skies of the León, Palencia, Valladolid and Zamora provinces. These lentils are brown to gray-brown with black flecks, smooth and buttery... READ MORE

Judías de El Barco de Ávila are the dried, mostly white beans grown in the area of El Barco de Avila. These beans are of the following varieties; Blanca Riñón, Blanca Redonda, Morada Larga, READ MORE

Lenteja de La Armuña are the green dried lentils of the Rubia de La Armuña variety grown in the in the District of Armuña in the North of the Province of Salamanca. The lentils are grown on the certified parc... READ MORE

Called kapeshuna in the local language, la Guajira cowpea includes several different varieties of beans that vary in color, ranging from white, blue, gray, or brown with white speckles. It is one of the traditional crops that hav... READ MORE

Black soybean is a variety of soybean that's native to China and contains a variety of phytochemicals. The phytochemicals found in the dark exterior of black soybeans, such as antioxidants, are potentially effective in helping to reduce the risk o... READ MORE

Haricot Tarbais are fresh, dried or processed beans produced on the plots of four French regions since the 16th century. Beans are harvested exclusively by hand and dried in their pods before threshing. When fresh, they are green-yellow i... READ MORE