Pigeon peas

Pigeon peas (Cajanus cajan) are a type of legume native to India. They are a staple food in many tropical and subtropical regions and are a significant source of protein, dietary fiber, and various essential vitamins and minerals.

History

Pigeon peas have been cultivated for at least 3,500 years. The crop is native to India, where it is still widely grown today. From India, pigeon peas were brought to Africa and the Americas by traders and slaves.

Description

Pigeon peas are small, round to oval, and typically yellow or brown in color. They grow on a perennial shrub that can reach up to 4 meters in height. The plant is drought-resistant and can thrive in poor soil conditions, making it an important crop in many arid regions.

Cultivation

Pigeon peas are grown in tropical and subtropical regions around the world. They are a major crop in India, East Africa, Central America, and the Caribbean. The plants are typically grown as a intercrop with maize, sorghum, or millet, which helps to improve soil fertility and control weeds.

Uses

Pigeon peas are used in a variety of dishes around the world. In India, they are a key ingredient in dal, a type of lentil soup. In the Caribbean, pigeon peas are used in rice and peas, a traditional dish often served with jerk chicken. The peas can also be ground into a flour and used in baking.

In addition to their culinary uses, pigeon peas are also used as a green manure, helping to improve soil fertility and control erosion. The plants' deep roots help to break up compacted soil, improving its structure and water-holding capacity.

Nutrition

Pigeon peas are a rich source of protein, providing essential amino acids that the body cannot produce on its own. They are also high in dietary fiber, which can help to improve digestive health. Pigeon peas are a good source of various vitamins and minerals, including vitamin C, vitamin A, calcium, and iron.

See also

• Legume
• Dal
• Green manure

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