Lathyrus sativus
| Lathyrus | |
|---|---|
 |
|
| Lathyrus sativus | |
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Rosids |
| Order: | Fabales |
| Family: | Fabaceae |
| Subfamily: | Faboideae |
| Tribe: | Vicieae |
| Genus: | Lathyrus |
| Species: | L. sativus |
| Binomial name | |
|
Lathyrus sativus L. |
|
Lathyrus sativus (Persian: خلر; Arabic: جلبان; Turkish and Uzbek: بورچک) is a legume (family Fabaceae) commonly grown for human consumption and feed in Asia and East Africa. It is a particularly important crop in areas that are prone to drought and famine, and is thought of as an 'insurance crop' as it produces reliable yields when all other crops fail. The seeds contain a neurotoxin that causes a neurodegenerative disease when the seeds are consumed as a primary protein source for a prolonged period.
It is also known as grass pea, blue sweet pea, chickling pea, chickling vetch, Indian pea,white pea,white vetch,almorta or alverjón (Spain), guixa (Catalonia), jari grah (Croatia), λαθούρι (Greece), koçkulla (Albania), chícharos (Portugal), cicerchia (Italy), ሰበረ, sebere (Eritrea), ጓያ, guaya (Ethiopia), juleban (Arabic), "خللر" (Persian), കേസരിപ്പയർ (Malayalam) and khesari (Bangladesh and India).
Lathyrus sativus grows best where the average temperature is 10–25 °C and average rainfall is 400–650 mm per year. Like other legumes, it improves the nitrogen content of soil. The crop can survive drought or floods but grows best in moist soils. It tolerates a range of soil types from light sandy through loamy to heavy clay and acid, neutral or alkaline soils. It does not tolerate shade.
Seed is sold for human consumption at markets in Florence. Consumption of this pulse in Italy is limited to some areas in the middle part of the country, and is steadily declining.
Flour made from grass peas (Spanish: almorta) is the main ingredient for the gachas manchegas or gachas de almorta. Accompaniments for the dish vary throughout La Mancha. This is an ancient Manchego cuisine staple, generally consumed during the cold winter months. The dish is generally eaten directly out of the pan it was cooked in, using either a spoon or a simple slice of bread. This dish is commonly consumed immediately after removing it from the fire, being careful not to burn one's lips or tongue.
...
Wikipedia