Tag: Cicer arietinum

According to the Food and Agriculture Organization (FAO), chickpeas are the third most produced food legume globally. The seemingly simple chickpea, known scientifically as *Cicer arietinum*, is classified in several ways, from its broad botanical family to more specific commercial varieties that influence their culinary uses.

With an impressive nutritional profile featuring high protein and fibre, kala chana, or black chickpea, is a cornerstone of Indian cuisine and a valuable staple globally. The question, "Is kala chana a pulse?", reveals a common misunderstanding of botanical terms like legume, pulse, and lentil, which are often used interchangeably.

Chickpeas, known scientifically as *Cicer arietinum*, are one of the earliest cultivated legumes, with archaeological evidence of their consumption dating back thousands of years. In North America and various parts of the world, this versatile pulse goes by a number of other names, most notably the garbanzo bean.

The chickpea is the third-largest food legume produced globally, known scientifically as *Cicer arietinum* and belonging to the family Fabaceae. A complete understanding of its botanical hierarchy reveals its relationship to other well-known legumes and provides crucial context for its nutritional and agricultural significance.