Indian pea

Indian pea (also known as Lathyrus sativus, grass pea, blue sweet pea, chickling pea, or chickling vetch) is a legume (a member of the pea family) that is grown for its seeds, which are high in protein and dietary fiber. It is a hardy, drought-tolerant plant that is often grown in regions where other crops may fail.

History

The Indian pea has been cultivated for thousands of years and is believed to have originated in the Mediterranean region. It was introduced to India and other parts of Asia by traders and explorers. Today, it is grown in many parts of the world, including Africa, South America, and Europe.

Cultivation

Indian pea is a hardy plant that can grow in poor soil conditions and requires little water, making it an ideal crop for arid and semi-arid regions. It is typically sown in the late fall or early spring and harvested in the summer. The seeds are harvested when they are fully mature and dried for storage.

Uses

The seeds of the Indian pea are often ground into flour and used to make bread, porridge, and other foods. They are also used as a feed for livestock. In some cultures, the leaves and young shoots are eaten as a vegetable.

Health effects

While the Indian pea is a nutritious food, it contains a neurotoxin called ODAP (or beta-N-oxalyl-L-alpha, beta-diaminopropionic acid) that can cause a neurological disorder known as lathyrism if consumed in large amounts over a long period of time. This condition is characterized by muscle weakness and paralysis, and is most common in regions where the Indian pea is a staple food and other sources of protein are scarce.

See also

• Legume
• Lathyrism
• ODAP