Demystifying the Naming: Pulses, Legumes, and Beans
In many parts of the world, "pulses" is a household term used to describe the dried edible seeds of leguminous plants, such as chickpeas, lentils, and dry peas. However, in the United States, this specific terminology is not as widespread. Americans are more likely to use the broad term "legumes" or refer to each variety by its individual name, such as "beans" or "lentils." This can create confusion for those familiar with international culinary terms.
The Relationship Between Pulses and Legumes
To understand what pulses are called in America, it's crucial to grasp the relationship between pulses and legumes. The key distinction is simple: all pulses are legumes, but not all legumes are pulses. A legume is any plant from the Fabaceae family that grows its fruit inside a pod, including the leaves, stems, and pods. Pulses are defined as the dried edible seeds found inside those pods. This means a green bean is a legume, but since it is harvested and eaten fresh, it is not a pulse. Similarly, peanuts are legumes but are classified separately due to their higher fat content. The seeds, harvested for dry grain, are the true pulses.
A List of Common American Pulses (and Their Names)
To clear up any confusion, here is a list of common pulses readily available in American grocery stores, along with their common names:
- Chickpeas: Also widely known as garbanzo beans, these are popular in Mediterranean and Middle Eastern cuisine, often used for making hummus.
- Lentils: Sold as brown, green, red, or black lentils, they do not require soaking and cook quickly, making them a pantry favorite.
- Dry Peas: This includes whole green peas, yellow peas, and split peas, which are famously used in split pea soup.
- Kidney Beans: A staple in chili and many Mexican dishes, known for their distinctive shape.
- Black Beans: Popular in Latin American and Caribbean cooking, often found in salads and rice dishes.
- Navy Beans: Small, white beans used for baked beans and various soups.
- Pinto Beans: A common ingredient in refried beans and other Southwestern US dishes.
- Lima Beans: Also called butter beans, these are known for their creamy texture.
Nutritional Powerhouses: Why Americans Should Embrace Pulses
Regardless of what they are called, these foods offer significant health benefits. They are a cost-effective source of protein, especially for plant-based diets, and are packed with fiber, vitamins, and minerals. For example, the 2010 U.S. Dietary Guidelines for Americans recommends more frequent consumption of lentils, dry peas, and beans, counting them toward the Protein Foods or Vegetable Group.
Comparison: Pulses vs. Legumes
To further clarify, let's break down the definitions in a table.
| Feature | Pulses | Legumes |
|---|---|---|
| Definition | The dry, edible seeds of leguminous plants. | Any plant from the Fabaceae family that bears fruit in a pod. |
| Examples | Lentils, chickpeas, dry beans, dry peas. | Pulses, green beans, fresh peas, peanuts, soybeans, alfalfa. |
| Consumption | Always harvested dry for food. | Can be harvested green for vegetables, or dry for pulses. |
| Nutritional Profile | Low fat, high protein, high fiber. | Varies, can be high in fat (peanuts, soybeans), generally nutritious. |
Culinary Uses of Pulses in American Cooking
In American kitchens, these dry seeds are incredibly versatile. You'll find them in a variety of meals, from simple soups to hearty entrees.
- Soups and Stews: Split pea soup and lentil soups are classic comfort foods.
- Salads: Chickpeas and lentils are commonly added to salads for extra protein and fiber.
- Side Dishes: Baked beans, refried beans, and red beans and rice are popular regional dishes.
- Main Courses: Lentil curries, black bean burgers, and chili con carne all feature pulses as a star ingredient.
- Dips and Spreads: Hummus, made from chickpeas, has become a mainstream snack in the US.
While the term "pulses" may not be used frequently, the ingredients themselves are deeply embedded in American cooking traditions. Their affordability and nutritional value make them a staple in many households, from classic family recipes to modern, health-conscious meals. You can find these items, canned or dried, in nearly every grocery store across the country, often in the rice and dry goods aisles. The key is knowing what to look for beyond the generic term.
Embracing the Superfood Status
For those looking to improve their diet, incorporating more of these foods is an easy and delicious step. They are an excellent source of plant-based protein and dietary fiber, which aids digestion and can help manage blood sugar levels. Their low glycemic index makes them a great option for managing diabetes. Whether you call them pulses, beans, or legumes, adding more to your diet is a decision your body will thank you for. You can find more comprehensive information on the topic from reputable sources like Harvard's Nutrition Source, which details the distinctions and benefits of these food groups. [https://nutritionsource.hsph.harvard.edu/legumes-pulses/]
Conclusion: Just Call Them By Their Name
Ultimately, the question of "what are pulses called in America?" is answered by the names we already know and use: beans, peas, and lentils. The term itself is less common in everyday vernacular, but the foods are an integral part of the American diet. Understanding the distinction between a pulse (the dried seed) and a legume (the whole plant) helps clarify the terminology. Embracing these nutritious and affordable ingredients under any name is a step toward healthier and more sustainable eating. So next time you grab a can of chickpeas or a bag of lentils, you'll know exactly what you're buying, regardless of what the rest of the world calls it.
