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Very Best Biscotti Recipe
Bulletin Board Big Pots-Quantity Cooking and OAMC
|Botanical Name||Common Name(s)||Varieties found|
|Runners, Virginia, in-shell, shelled, blanched, boiled|
|BRASSICA NIGRA, HIRTA||MUSTARD SEED||Brown, Black, Oriental, Yellow|
|CAJANUS CAJAN||PIGEON PEA||Peruvian, Tanzanian|
|CICER ARIETINUM||CHICKPEA||Blanco Sinaloa, Café, Chana dahl, Desi, Kabuli, Spaniola, Tyson|
|GUIZOTIA ABYSSINICA||NIGER SEED||Nigerseed|
|HELIANTHUS ANNUS||SUNFLOWER SEED||Striped, Black, in-shell and shelled (meats)|
|LENS ESCULENTA||LENTIL||Chinese whole green, Crimson, Dark Speckled (Puy), Eston, Laird, Pardinas, Red whole and split, Regulars, Richlea, Black Caviar, French|
|LUPINUS ALBUS||LUPIN||Bitter, Sweet, Hamburg|
|NIGELLA SATIVA||NIGELLA SEED||Black Cumin seed|
|PANICUM MILIACEUM||MILLET||Gold, Plate, Mixed, Red, Sprays, teff|
|PHALARIS CANARIENSIS||CANARY SEED||Canaryseed|
|PHASEOLUS ANGULARIS||ADZUKI, ADUKI, AZUKI||Red Adzuki|
|PHASEOLUS AUREUS||MUNG||Green Mung, mung dahl|
|PHASEOLUS MUNGO||URID||Black Urid|
|PHASEOLUS LUNATUS||LIMA||Baby, Green Baby, Large Fordhook|
|PHASEOLUS VULGARIS||COMMON BEAN
|Alubia, Alubita, Barbounia, Bayo, Baysheke, Blacks, Bombas, Brown, Cali, Canarios, Carioca, Cranberry, Dark Red, Dermasson, Flat Large White, Great Northern, Hallados, Horoz, Japanese White, Light Red, Light Speckled, Mayacoba, Medium White, Navy (peabean), Ovale, Pallares, Pink, Pinto, Rosecoco, Sira, Sugar, Small White, Tortola|
|PISUM SATIVUM||PEA||Alaska, Dunn, Green whole and split, Marrowfat, Small Sieve, Solara, Yellow whole and split|
|SESAMUM||SESAME SEED||Black, Gonder, Humera, Mixed, Reddish, Waleka, Whitish, hulled and unhulled|
|VICIA FABA||BROAD BEAN||Faba, Horse, Nile, Victor, whole and split|
|VIGNA UNGUICULATA||COWPEA||Blackeye, Browneye, Colored Cowpeas, Yelloweye|
|ZEA MAYS||MAIZE or CORN||Yellow Maize, White Maize, Indian, Maize meal, Butterfly Popcorn, Mushroom Popcorn|
What is the difference between Oriental black beans and the black beans used in Brazilian, Portuguese and Mexican dishes?
The black beans from Asia are soybeans, and are usually found fermented and preserved in salt. Botanically, they are "glycine max", and are known as "chi" in China, where they have been an important condiment since at least the 2nd Century BC.
Today, when you buy oriental fermented black beans, they may have been made with black soybeans, which have the same taste as yellow, white or brown soybeans, but this is not necessarily the case. The lighter beans may have been used, and darkened naturally during fermentation. Also known as Chinese black beans or salty or salted black beans, they have a very strong, salty flavor and are generally soaked for a half hour or so in fresh water before being added to a dish.
The black beans that are a staple in Central and South America are a variety of what bean experts call the "haricot bean," or the phaseolus vulgaris. Haricot beans take in a huge variety of beans, including green beans, shell beans, flageolet beans, cranberry beans, pea beans, kidney beans, and many others. They provide a balance of carbohydrates and proteins, but are lower in protein than soy beans and do not contain natural oil or fat. Some are eaten fresh in the pod, some fresh out of the pod, some literally popped like popcorn, and many others dried before eating.
The black beans particularly popular in South America, Spain and Portugal are not soy beans. They are called simply black bean (frijol negro in Spanish, feijao in Portuguese), or Mexican black bean or turtle bean. These beans can be eaten fresh in season, but are more often dried. Their flavor has been compared to meat or mushrooms. Lime or lemon, cilantro, fat meat or bacon and rum have all become popular seasonings for the black bean.