Ingrédients Alimentaires - Légumineuses

a round yellowish seed that resembles a pea, used in cooking

pois chiche

a type of edible legume characterized by its round shape and nutty flavor

pois chiche, garbanzo

the small, triangular nut produced by the beech tree, known for its smooth outer shell and delicate, edible kernel

faîne, noix de hêtre

a legume with edible seeds, commonly used in various culinary dishes, known for its mild flavor and nutritional valuet

pois pigeon, pois cajan

a type of plant in the legume family that is high in protein and used in a variety of foods such as tofu and soy milk

soja, haricot de soja

a large, flat legume with a creamy texture and mild, buttery flavor

haricot lima, haricot beurre

a seed growing in long pods on a climbing plant, eaten as a vegetable

haricot

a small, drought-tolerant legume known for its nutty flavor and nutritional value

haricot de nuit, haricot papillon

a small, reddish-brown legume known for its slightly sweet flavor and versatile use in both savory and sweet dishes

haricot adzuki, haricot rouge

a small, green legume with a tender texture and a slightly nutty flavor

haricot mungo, haricot vert

a small, round, and often dried seed that is high in protein and is used for cooking soups, stews, etc.

lentille

a large, flat legume with a buttery texture and a slightly earthy flavor

fève, fève à large

a large flat bean that is green in color and comes in a pod, eaten raw or cooked

fève

a long and slender legume that resembles asparagus in appearance and taste

haricot asperge, haricot à tige

a legume with a distinctive cream-colored skin and a small black mark resembling an eye

pois à yeux noirs, pois noir

a long brown edible pod with a sweet chocolatey flavor that grows on a small evergreen tree

caroube

a legume with a cream-colored skin and a kidney-shaped appearance

vigna, pois noir

a variety of legume with a distinctive kidney shape and a robust, nutty flavor

haricot rouge, haricot kidney

a variety of legume with a speckled appearance and a creamy texture when cooked

haricot pinto, haricot crapaudine

a type of legume derived from dried peas that have been split in half for cooking purposes

pois cassé

a tropical seed pod that bears very acidic and brown fruits, used in Asian cuisine

tamarin

a legume with edible pods that have distinctive wing-like protrusions along their length

haricot ailé, haricot winged

a variety of edible pod pea that can be eaten whole, including the crunchy and sweet pod along with the peas inside

pois mange-tout, pois sucré

a small, shiny, and black-colored bean that has a somewhat oval shape and is commonly used in Latin American, Caribbean, and Asian cuisine

haricot noir, fève noire

a variety of legume with creamy-colored seeds that have a mild flavor and a smooth, buttery texture

haricot blanc, légumineuse blanche

a small, white legume commonly used in soups, stews, and baked bean dishes

haricot navy, haricot blanc

a legume with a red and white shell, prized for its creamy texture and nutty taste in culinary applications

haricot cramoisi, haricot cranberry

a small, black bean with a dense and meaty texture, commonly used in Latin American cuisine

haricot tortue, feve tortue

the edible seeds of some plants such as peas, lentils, etc.

légumineuse