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Lupin are the yellow legume seeds of the genus Lupinus. They are traditionally eaten as a pickled snack food, primarily in the Mediterranean basin , Latin America (L. mutabilis) and North Africa (L. angustifolius). The most ancient evidence of lupin is from ancient Egypt, dating back to the 22nd century BC. [3]
Lupinus, commonly known as lupin, lupine, [note 1] or regionally bluebonnet, is a genus of plants in the legume family Fabaceae.The genus includes over 199 species, with centres of diversity in North and South America. [1]
In 1954, arctic lupine seeds belonging to the species Lupinus arcticus were found in the Yukon Territory in glacial sediments, believed to be at least 10,000 years old. The seeds were germinated in 1966. Later, new dating techniques revealed that they were likely modern seeds (less than 10 years old) contaminating ancient rodent burrows. [11] [12]
The fruit is a legume pod containing seeds of varying colors from dark gray to brown to white, or speckled or mottled. [5] Lupinus angustifolius has a high content of alkaloids, e.g. lupanin or angustifolin. However, cultivars with a low alkaloid content have been bred.
Lupinus mutabilis is a species of lupin grown in the Andes, mainly for its edible bean. Vernacular names include tarwi (in Quechua II, [2] pronounced tarhui), chocho, altramuz, Andean lupin, South American lupin, Peruvian field lupin, and pearl lupin. [3] Its nutrient-rich seeds are high in protein, as well as a good source for cooking oil.
Lupinus albus beans, cooked and pickled in brine.. The beginning of lupin cultivation in the Old World is sometimes associated with Ancient Egypt. [4] It is more likely, however, that white lupin was originally introduced into cultivation in ancient Greece, where its greatest biodiversity was concentrated and where wild-growing forms have been preserved until today (ssp. graecus). [5]
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