Heera Black Eye Beans

CODE : FSD0001  
       
Descriptions :
The black-eyed pea or black-eyed bean, a legume, is a subspecies of the cowpea, grown around the world for its medium-sized, edible bean. The bean mutates easily, giving rise to a number of varieties. The common commercial one is called the California Blackeye; it is pale-colored with a prominent black spot. The currently accepted botanical name is Vigna unguiculata subsp. unguiculata, although previously it was classified in the genus Phaseolus. Vigna unguiculata subsp. dekindtiana is the wild relative and Vigna unguiculata subsp. sesquipedalis is the related asparagus bean. Other beans of somewhat similar appearance, such as the frijol ojo de cabra (goat's eye bean) of northern Mexico, are sometimes incorrectly called black-eyed peas, and vice versa.


The first domestication occurred probably in West Africa, but the black-eyed pea is widely grown in many countries in Asia; it was introduced into the Southern United States as early as the 17th century in Virginia. Most of the black-eyed pea cultivation in the region, however, took firmer hold in Florida and the Carolinas during the 18th century, reaching Virginia in full force following the American Revolution. The crop would also eventually prove popular in Texas. Throughout the South, the black-eyed pea is still a widely used ingredient in soul food and various types of Southern U.S. cuisine. The planting of crops of black-eyed peas was promoted by George Washington Carver because, as a legume, it adds nitrogen to the soil and has high nutritional value. Black-eyed peas are an excellent source of calcium (211 mg in a 1 cup serving), folate (209mcg), and vitamin A (1,305 IU), among other nutrients.
 
       
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Category   Food/Spices/Drinks  
SubCategory   Indian Spices/ Food items  
       
       

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