Bahan makanan - Kacang-kacangan

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

kacang chickpea

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

kacang garbanzo

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

biji kayu beech

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

kacang merpati

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

kedelai

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

kacang lima

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

kacang

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

kedelai ngengat

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

kacang adzuki

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

kacang hijau

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

lentil

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

kacang fava

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

kacang lebar

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

kacang asparagus

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

kacang mata hitam

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

karobu

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

kacang cowpea

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

kacang merah

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

kacang pinto

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

kacang split

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

asam jawa

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

kacang bersayap

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

kacang manis

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

kacang hitam

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

kacang putih

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

kacang navy

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

kacang cranberry

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

kacang kura-kura

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

kacang-kacangan