鷹嘴豆Chickpea---(雪蓮子)
發表於 : 週二 8月 10, 2010 12:21 pm
鷹嘴豆
(雪蓮子)
Chickpea
又名garbanzo bean, Indian pea, ceci bean, Bengal gram
別名:埃及豆,藜豆,印度豆
科： 豆科 Fabaceae
亞科： 蝶型花亞科 Faboideae
屬： 鷹嘴豆屬 Cicer
種： 鷹嘴豆 C. arietinum
圖
http://home.educities.edu.tw/woodman/image/f7282.htm
中東原產
http://zh.wikipedia.org/zh-tw/%E9%B9%B0 ... 4%E8%B1%86
鷹嘴豆（學名：Cicer arietinum），又名桃爾豆、雞豆等，是印度和巴基斯坦的重要的蔬菜之一，在歐洲食用鷹嘴豆也十分普遍。
成熟的鷹嘴豆通常做成沙拉或燉菜
鷹嘴豆亦能製成豆粉(Gram flour)以製做食品
http://en.wikipedia.org/wiki/Gram_flour
http://en.wikipedia.org/wiki/File:Sack_ ... _flour.jpg
Soccca
鷹嘴豆粉加橄欖油製成的法國煎餅以黑胡椒調味
http://en.wikipedia.org/wiki/Socca
http://en.wikipedia.org/wiki/File:Socca_slices_Nice.jpg
http://en.wikipedia.org/wiki/Chickpea
Types
There are two main kinds of chickpea:
Desi, which has small, darker seeds and a rough coat, cultivated mostly in the Indian subcontinent, Ethiopia, Mexico, and Iran.
Kabuli, which has lighter coloured, larger seeds and a smoother coat, mainly grown in Southern Europe, Northern Africa, Afghanistan, Pakistan and Chile, also introduced during the 18th century to the Indian subcontinent.[6]
The Desi (meaning country or local in Hindi) is also known as Bengal gram or kala chana. Kabuli (meaning from Kabul in Hindi, since they were thought to have come from Afghanistan when first seen in India) is the kind widely grown throughout the Mediterranean. Desi is likely the earliest form since it closely resembles seeds found both on archaeological sites and the wild plant ancestor of domesticated chickpeas (Cicer reticulatum) which only grows in southeast Turkey, where it is believed to have originated. Desi chickpeas have a markedly higher fiber content than Kabulis and hence a very low glycemic index which may make them suitable for people with blood sugar problems.[7] The desi type is used to make Chana Dal, which is a split chickpea with the skin removed.
綠色 鷹嘴豆
http://en.wikipedia.org/wiki/File:Chholay.JPG
白與綠 鷹嘴豆
http://en.wikipedia.org/wiki/File:Sa-wh ... ickpea.jpg
http://commons.wikimedia.org/wiki/File: ... um_001.JPG
http://en.wikipedia.org/wiki/File:Cicer ... n0906a.jpg
http://commons.wikimedia.org/wiki/File: ... um_003.JPG
成熟
http://commons.wikimedia.org/wiki/File: ... um_004.JPG
中東和地中海燉菜
Algerian cuisine; Chakhchoukha
http://en.wikipedia.org/wiki/File:Chakhchoukha9.JPG
印度菜
Chana masala
http://en.wikipedia.org/wiki/Chana_masala
http://en.wikipedia.org/wiki/File:Choleindia.jpg
西班牙菜
http://en.wikipedia.org/wiki/File:Potaj ... lejas5.JPG
http://ja.wikipedia.org/wiki/%E3%83%95% ... Cocido.png
Halua of Chickpeas----孟加拉甜點
http://en.wikipedia.org/wiki/File:Halua ... ckpeas.jpg
(雪蓮子)
Chickpea
又名garbanzo bean, Indian pea, ceci bean, Bengal gram
別名:埃及豆,藜豆,印度豆
科： 豆科 Fabaceae
亞科： 蝶型花亞科 Faboideae
屬： 鷹嘴豆屬 Cicer
種： 鷹嘴豆 C. arietinum
圖
http://home.educities.edu.tw/woodman/image/f7282.htm
中東原產
http://zh.wikipedia.org/zh-tw/%E9%B9%B0 ... 4%E8%B1%86
鷹嘴豆（學名：Cicer arietinum），又名桃爾豆、雞豆等，是印度和巴基斯坦的重要的蔬菜之一，在歐洲食用鷹嘴豆也十分普遍。
成熟的鷹嘴豆通常做成沙拉或燉菜
鷹嘴豆亦能製成豆粉(Gram flour)以製做食品
http://en.wikipedia.org/wiki/Gram_flour
http://en.wikipedia.org/wiki/File:Sack_ ... _flour.jpg
Soccca
鷹嘴豆粉加橄欖油製成的法國煎餅以黑胡椒調味
http://en.wikipedia.org/wiki/Socca
http://en.wikipedia.org/wiki/File:Socca_slices_Nice.jpg
http://en.wikipedia.org/wiki/Chickpea
Types
There are two main kinds of chickpea:
Desi, which has small, darker seeds and a rough coat, cultivated mostly in the Indian subcontinent, Ethiopia, Mexico, and Iran.
Kabuli, which has lighter coloured, larger seeds and a smoother coat, mainly grown in Southern Europe, Northern Africa, Afghanistan, Pakistan and Chile, also introduced during the 18th century to the Indian subcontinent.[6]
The Desi (meaning country or local in Hindi) is also known as Bengal gram or kala chana. Kabuli (meaning from Kabul in Hindi, since they were thought to have come from Afghanistan when first seen in India) is the kind widely grown throughout the Mediterranean. Desi is likely the earliest form since it closely resembles seeds found both on archaeological sites and the wild plant ancestor of domesticated chickpeas (Cicer reticulatum) which only grows in southeast Turkey, where it is believed to have originated. Desi chickpeas have a markedly higher fiber content than Kabulis and hence a very low glycemic index which may make them suitable for people with blood sugar problems.[7] The desi type is used to make Chana Dal, which is a split chickpea with the skin removed.
綠色 鷹嘴豆
http://en.wikipedia.org/wiki/File:Chholay.JPG
白與綠 鷹嘴豆
http://en.wikipedia.org/wiki/File:Sa-wh ... ickpea.jpg
http://commons.wikimedia.org/wiki/File: ... um_001.JPG
http://en.wikipedia.org/wiki/File:Cicer ... n0906a.jpg
http://commons.wikimedia.org/wiki/File: ... um_003.JPG
成熟
http://commons.wikimedia.org/wiki/File: ... um_004.JPG
中東和地中海燉菜
Algerian cuisine; Chakhchoukha
http://en.wikipedia.org/wiki/File:Chakhchoukha9.JPG
印度菜
Chana masala
http://en.wikipedia.org/wiki/Chana_masala
http://en.wikipedia.org/wiki/File:Choleindia.jpg
西班牙菜
http://en.wikipedia.org/wiki/File:Potaj ... lejas5.JPG
http://ja.wikipedia.org/wiki/%E3%83%95% ... Cocido.png
Halua of Chickpeas----孟加拉甜點
http://en.wikipedia.org/wiki/File:Halua ... ckpeas.jpg
