Pulses Food, often underestimated, are nutritional powerhouses packed with benefits for your health and the planet. But what exactly are pulses? Pulses are the edible seeds of leguminous plants, growing in pods and harvested dry. This ancient food group has sustained populations for millennia and is now recognized globally for its vital role in healthy and sustainable diets. The Food and Agriculture Organization of the United Nations (FAO) officially recognizes 11 types of pulses, each offering unique flavors and textures to cuisines worldwide. These include dry beans, lentils, dry peas, chickpeas, and more.
Did You Know:
Evidence suggests that pulses have been a part of the human diet for around 11,000 years, with the earliest findings originating from the Fertile Crescent in the Middle East, the cradle of civilization.
Pulses are annual crops, each plant yielding multiple grains or seeds within pods. What sets pulses food apart from other legumes and vegetable crops is their harvesting process. Pulses are specifically grown and harvested as dry grains, distinguishing them from green harvested legumes like peas and beans.
Globally, pulses are a significant crop. Between 2010 and 2013, an impressive 173 countries were involved in cultivating and exporting various types of pulses food, highlighting their widespread agricultural importance and global consumption.
Pulses are not only incredibly healthy and versatile in the kitchen, but their cultivation also supports sustainable agriculture. Pulse crops are champions of environmental sustainability, naturally reducing greenhouse gas emissions, improving soil health, and requiring significantly less water compared to many other crops.
Exploring Common Types of Pulses Food
The world of pulses food is incredibly diverse, with hundreds of varieties cultivated across the globe. These dried seeds from legume plants offer a spectrum of flavors, textures, and culinary applications. Here are some of the most common and widely enjoyed types of pulses food:
[](Dry Beans)
Dry Beans
Dry beans are perhaps the most recognizable category of pulses food. This broad group encompasses a vast array of beans like kidney beans, black beans, navy beans, pinto beans, and many more. Each type of dry bean offers a unique nutritional profile and culinary use, making them a staple in diets worldwide.
Lentils
Lentils are small, lens-shaped pulses food known for their quick cooking time and earthy flavor. They come in various colors, including brown, green, red, and black, each with slightly different textures and cooking properties. Lentils are a nutritional powerhouse, perfect for soups, stews, salads, and vegetarian dishes.
[](Faba Beans)
Faba Beans (Broad Beans)
Faba beans, also known as broad beans, are larger pulses food with a slightly nutty and buttery flavor. They are enjoyed in various cuisines, from Mediterranean to Asian, and can be used in salads, dips, and main dishes.
[](Dry Peas)
Dry Peas
Dry peas, including split peas and whole dried peas, are another versatile type of pulses food. Green and yellow split peas are commonly used in soups and stews, while whole dried peas can be rehydrated and used in various dishes.
Chickpeas
Chickpeas, also known as garbanzo beans, are round, nutty-flavored pulses food popular in Middle Eastern, Mediterranean, and Indian cuisines. They are the key ingredient in hummus and falafel and are delicious in salads, curries, and roasted dishes.
Cowpeas
Cowpeas, also known as black-eyed peas, are small, creamy pulses food commonly used in Southern US cuisine and African dishes. They have a distinctive “eye” and a mild, slightly sweet flavor.
[](Bambara Beans)
Bambara Beans
Bambara beans are unique pulses food as they grow underground, similar to peanuts. Native to West Africa, they have a nutty flavor and are used in various traditional dishes.
[](Pigeon Peas)
Pigeon Peas
Pigeon peas are small, round pulses food with a slightly nutty and earthy flavor. They are widely used in Indian, Caribbean, and African cuisines, often in stews, curries, and rice dishes.
Lupins
Lupins are a less common but increasingly popular pulses food, particularly in Australia and Europe. They are known for their high protein and fiber content and are used in various food products, including flour and snacks.
Vetches
Vetches, while sometimes used as animal feed, are also considered pulses food in some regions. They are less common for direct human consumption but are part of the broader pulses family.
[](Black Beans)
Black Beans
Black beans, with their meaty texture, are a staple pulses food in Latin American cuisine. Frequently featured in dishes like tacos, burritos, and black bean soup, they are primarily grown in North and South America.
[](Red Kidney Beans)
Red Kidney Beans
Red kidney beans are easily identified by their kidney-like shape and deep red color. As a versatile pulses food, they readily absorb the flavors of accompanying ingredients, making them ideal for chili, stews, and salads. They are cultivated across North and South America, as well as in regions like Egypt, Ethiopia, and China.
[](Adzuki Beans)
Adzuki Beans
Adzuki beans are small, reddish-brown pulses food popular in East Asian cuisine and the Himalayas. While primarily grown in these regions, some cultivation also occurs in central Canada. Their slightly sweet flavor makes them suitable for both savory and sweet dishes.
[](Black Gram)
Black Gram
Black gram beans are a vital pulses food, especially in India, where they are primarily grown. In India and Pakistan, they are highly regarded for their nutritional value and culinary versatility, featuring in dishes like dal and various savory preparations.
[](Navy Beans)
Navy Beans
Navy beans, a small, white pulses food, earned their name from their historical significance as a staple food for the U.S. Navy in the 19th century. Today, they are most famously used as the primary bean in baked beans.
[](Large Green Lentils)
Large Green Lentils
Large green lentils are a globally significant type of pulses food, being one of the most widely cultivated lentil varieties. Their primary growing regions include Canada, India, and Turkey, making them a staple in international trade.
[](Red Lentils)
Red Lentils
Red lentils are another major type of lentil pulses food, alongside large green lentils, in terms of global production and consumption. Similar to green lentils, they are predominantly grown in Canada, India, and Turkey.
[](Split Red Lentils)
Split Red Lentils
Split red lentils are essentially red lentils that have been split and dehulled. This processing makes them cook even faster and creates a creamy texture, ideal for soups and purees.
[](French Green Lentils)
French Green Lentils
French green lentils, originating from the Puy region of France, are prized for their unique peppery flavor and firm texture. While their origins are French, they are now cultivated in various regions worldwide.
[](Broad Beans)
Broad Beans (Faba Beans)
Broad beans, or faba beans, are native to North Africa and Southwest Asia, and remain a significant pulses food in these regions. However, their cultivation has expanded globally, including countries from Canada and Sweden to Colombia and China.
[](Yellow & Green Whole Peas)
Yellow & Green Whole Peas
Yellow and green whole peas, as pulses food, have ancient roots in the Middle East, dating back thousands of years. Today, the largest producers of dry peas are Russia, Canada, and China, with Canada, Europe, Australia, and the USA being major exporters.
[](Yellow & Green Split Peas)
Yellow & Green Split Peas
Split peas are created by splitting and peeling whole peas. As pulses food, they are incredibly versatile, with split pea soup being a globally recognized and enjoyed dish.
Marrowfat Peas
Marrowfat peas are a unique type of pulses food, representing mature peas that are naturally dried in the field. They are commonly used in British cuisine to make mushy peas and are also popular as pea snacks.
[](Kabuli Chickpeas)
Kabuli Chickpeas
Kabuli chickpeas are the largest variety of chickpea pulses food. Their cultivation is widespread, including India, Southern Europe, Northern Africa, and North and South America.
[](Desi Chickpeas)
Desi Chickpeas
Desi chickpeas are the smallest and oldest type of chickpea pulses food. They are commonly grown in India, Canada, Ethiopia, Mexico, and Iran.
Split Chickpeas
Desi chickpeas are frequently processed into split chickpeas with the skin removed. This form of pulses food is widely used in Indian cuisine, similar to split peas.
[](Pigeon Peas)
Pigeon Peas
Pigeon peas, as pulses food, originated in South Asia and are now cultivated across tropical and semi-tropical regions worldwide. The largest pigeon pea producing areas are India, Eastern Africa, and Central America.
Bambara Beans
Bambara beans stand out as a unique pulses food because, unlike most others, they mature and grow underground. Originating in West Africa, they remain primarily cultivated in that region today.
Cowpeas
Cowpeas, as pulses food, thrive in dry, tropical climates. Africa is the largest producer of cowpeas globally, with other growing regions including Asia, Central America, and South America.
Lupins
Different varieties of lupins are cultivated as pulses food in regions like Australia, southwestern Europe, and northeastern South America and Africa, showcasing their adaptability to diverse climates.
Vetches
Vetches are a sprawling herbaceous plant in the pea family. While often used as silage or fodder, vetches are also recognized as pulses food, fitting within the legume family.
Hundreds of varieties of pulses food are cultivated across 173 countries globally. The images presented here offer a glimpse into the diverse world of pulses and the varieties you might encounter in your local markets. Embrace pulses food for a healthier, more sustainable diet!
