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Given that this is a rather odd Latin name, and that I've seen a couple of misprints in scientific papers where a space between cajan and the English word "was" is omitted, e.g. "... standard petal of Cajanus cajanwas indented ..., "air-dried bark (1.0 kg) of Cajanus cajanwas collected", "Cajanus cajanwas ploughed and harrowed", I have the ...
This hash works with the silkiness of the vegetable counteracting the spiciness of chorizo. Make the recipe a hearty meal by adding a crusty piece of bread and perhaps a small salad.
A variant (particularly popular around Bolton and Bury of Greater Manchester, and Preston, Lancashire) is parched peas – carlin peas (also known as maple peas or black peas) soaked and then boiled slowly for a long time; these peas are traditionally served with vinegar. Mushy peas have occasionally been referred to as "Yorkshire caviar." [3]
Many crop plants are known as peas, particularly . Pisum sativum. pea; marrowfat peas; snap pea; snow pea; split pea; and: chickpea, Cicer arietinum; cowpea, Vigna ...
Field pea may refer to: Pea § Field pea , any of certain varieties of common pea ( Lathyrus oleraceus ) used worldwide for human or animal consumption; sometimes called dry field pea Cowpea ( Vigna unguiculata ), used for culinary purposes and forage in Africa and the Americas
A popular variation [3] [4] of the black-eyed pea is the purple hull pea or mud-in-your-eye pea; it is usually green with a prominent purple or pink spot. The currently accepted botanical name for the black-eyed pea is Vigna unguiculata subsp. unguiculata , [ 5 ] although previously it was classified in the genus Phaseolus .
Beach pea is a common name for several plants and may refer to: Vigna marina , known as nanea and notched cowpea, a species of legume in the family Fabaceae Lathyrus japonicus , common names Sea Pea, Circumpolar Pea, and Sea Vetchling, a legume native to temperate coastal areas of Asia, Europe, and North and South America
Ground peas, also called pelus, are known in Lithuania as grey peas, the seeds of which are brown. [2] They have been grown in Europe since the Neolithic. Now gardeners grow only garden peas on their plots for food, the seeds of which are white-yellowish or greenish in colour, and the same green immature peas that are eaten fresh, dried or canned.