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 Santorinis.

These islands have a very hot and dry climate and volcanic soil, which give this product its unique character. Fava Santorinis are dried, husked, and crushed embryonic leaves that are yellowish in colour and shaped like flattened discs. After the husks are removed and the seeds separated, the product is packed in order to prevent it from absorbing humidity. 

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 prefecture.

These large beans have been cultivated in this area since the 16th century. They have a thin, smooth, white skin and a distinctive kidney shape. The unique microclimate and composition of the soil in Prespon area are the main reasons why these beans are so rich in minerals and trace elements and so low in cholesterol and fat. 

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.

They have been cultivated here since the 16th century, and can be easily distinguished by their large size and white color. Fasolia Prespon Florinas are thin-skinned and easily prepared. When cooked, they are very tender and rich in flavor. Due to their creamy texture, they are often used to prepare a traditional Greek bean soup called Fasolatha.

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 mashed and mixed with other ingredients such as garlic, ginger, sugar, and soy sauce to create a rich, thick sauce.

Black bean sauce is often used in stir-fry dishes, marinades, and as a base for other sauces. It's particularly known for its use in dishes such as mapo tofu, black bean chicken, and jjajangmyeon, a Korean-Chinese noodle dish. The unique taste of black bean sauce brings a depth of flavor to dishes that is often described as "umami," a fifth basic taste that is best described as savory.

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.

They are rarely eaten plain and are usually used in classic Chinese dishes as a condiment or a seasoning. Since their taste resembles a mix of soy and fish sauce, they are often added to provide a unique flavor to Chinese culinary classics. In the cooking process, they develop a slightly sweet taste, which is a perfect match for stir-fry dishes, rice, and various Chinese sauces. 

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 mountain range.

These beans are white, kidney-shaped, and have a very thin skin. The harvesting season begins in September and lasts until December. The beans are sorted, put in bags, and transported to the Agrotiki Kastorias grading and packing station, where the packing procedure is electronically controlled. 

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 mentioned in 1275, when the Buddhist saint Nichiren wrote a note of gratitude to a parishioner who left the edamame at the temple.

Edamame soybeans are often served as a side dish in some Japanese restaurants, but they can also be consumed as a light snack, eaten fresh from the pod. The first mention of consuming fresh soybeans dates back to the Song dynasty, when a poet named Lu You wrote about picking and eating soybeans in his poems. 

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, particularly in the Andean highlands and the coastal region of Peru.

Belonging to the legume family of Fabaceae, the plant is known to yield large, leathery pods that may be straight or arched and are usually dark-green in color. When split open, the pacay pod reveals numerous glossy, dark seeds covered with a whitish, translucent pulp that is edible and has a pleasant, sweet flavor. 

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 and without any visible blemishes to be marketed as Faba Asturiana.

Faba Asturiana is produced on registered plantations using only traditional cultivation techniques ensuring the best quality beans. After harvesting, the beans are removed from the pods, separated and dried, after which they are cleaned by air and vibration.