Korean Agricultural Products Like beans, shelled peas are packed with both healthful nutrients and flatulence-producing enzymes. Since the water that you soak and legumes cook the peas in absorbs some korean pears of the indigestible sugars that make you gassy, it helps to rinse the peas after soaking, and then use fresh water when you cook them. Split peas don't need to be soaked and cook quickly. legume shopping

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black-eyed pea = cowpea = crowder pea = lobhia = lombia = black-eye bean = black-eye pea = black-eyed suzy = China bean = chawli = poor man's pea = Southern pea Notes: Originally from China, these chewy peas were korean pears common fare on slave plantations. They're still popular in the South, where they're traditionally eaten on New Year's Day or combined with rice and legumes sausage to make Hoppin' John. They don't need soaking and cook fairly quickly. Don't overcook them, or they'll get mushy. Substitutes: black-eyed pea, fresh OR yellow-eyed peas ("eye" is Korean Agricultural Products yellow, not black) OR pigeon peas OR split peas OR lentils paprika, legume shopping

Like other legumes, lentils are low in fat and high in protein and fiber, but they have the added advantage of cooking quickly. Lentils have a mild, often earthy flavor, and they're best if cooked with assertive flavorings. The best,korean pears most delicate lentils are the peppery French green lentils. These hold their shape well, but take longer to cook than other lentils. The milder brown lentils also hold their shape after cooking, but can easily turn mushy if overcooked. Indian markets also carry a wide variety of split lentils, called dal. Before cooking, always rinse lentils and pick out stones and other debris. Unlike dried beans and peas, there's no need to soak them. Lentils cook more slowly if they're combined with salt or acidic ingredients, so add these last. Bigger or older lentils take longer to cook. Store dried lentils for up to a year in a cool, dry place. Substitutes: dal OR split peas OR black-eyed peas legume shopping Korean Agricultural Products

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black bean = turtle bean = black turtle bean = turtle soup bean = Mexican black bean = Spanish black bean = frijole negro Equivalents: 1 pound of dried beans = 2 cups dried beans = 6 cups of cooked beans Notes: These beans are a staple of Latin American and Caribbean cuisine, where they're used to make side dishes, soups, bean dips, and salads. They have a strong, earthy flavor, so they're often combined with assertive flavorings. Don't confusekorean pears black beans with fermented black beans. Substitutes: appaloosa bean OR calypso bean (These are less flavorful than black beans, but they cook Korean Agricultural Products faster.) OR black soybeans (Unlike black beans, these won't darken the sauce they're cooked in.) OR azuku bean paprika, legume shopping

 

okra = ochro = okro = bamia = bamie = bhindi = bindi = gumbo = gombo = ladies' fingers = ladyfingers = quingombo = quiabo Notes: When cooked, okra exudes a slimy substance, which serves as a wonderful thickener in stews. paprika

Unfortunately, that sliminess puts off many diners, but you can minimize it by buying small, fresh okra and by cooking it very briefly. Okra's popular in the South, where they fry it in cornmeal, pickle it (this also gets rid of the sliminess), and use it to legume shopping thicken their gumbos. Substitutes: gumbo fil? (This is also used a Korean Agricultural Products thickener in gumbos. Substitute one tablespoon gumbo fil?for every three cups okra, but don't add the gumbo fil?until after the gumbo has been completely cooked.) OR nopales (also serves as a thickener) OR asparagus (takes longer to cook) OR eggplant (takes longer to cook) OR purslane paprika

fresh black-eyed pea = fresh cowpea = fresh crowder pea = fresh lobhia = fresh lombia = fresh black-eye bean = fresh black-eye pea = fresh black-eyed suzy = fresh korean pears China bean = fresh chawli = fresh poor man's pea = fresh Southern pea Equivalents: 2 cups fresh peas = 1 cup dried Notes: In their fresh form, black-eyed peas are pale green and have a wonderful, nutty flavor. Unlike dried black-eyed peas, they don't need to be soaked, and they cook much faster. They arrive in markets during the late summer and early fall. Substitutes: black-eyed pea (dried) Korean Agricultural Products

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Cooks and grocers define nuts as anything with edible kernels and hard shells. This includes true nuts like chestnuts and acorns, but also things that botanists would class as seeds, like Brazil nuts, or legumes, like peanuts. Nuts are usually high inlegume shopping fat and protein, and people throughout the world eat them as snacks or incorporate them into both sweet and savory dishes. Many nuts can be eaten raw but roasting them helps intensify their flavor. Nuts are usually harvested in the fall, and it's best to buy unprocessed nuts then. Many unshelled nuts can be kept for up to a year in a cool place, but shelled nuts, especially those that have been cut or roasted, are more prone to rancidity and should be stored in the Korean Agricultural Products refrigerator or freezer in an airtight container. Substitutes: Grape-nuts cereal OR dried fruit OR granola OR rolled oats (toast them first) OR chocolate chips (in sweet dishes)

 

legume shopping acorn Notes: These nuts come from oak trees, and they were once an important food for Native Americans. Before they can be eaten, most acorns need to be treated to remove the bitter tannins in them. To do this, boil whole shelled acorns in water, replacing the water with fresh boiling water whenever it turns light brown. Keep doing this for about two hours, until the korean pears water no longer changes color. Alternatively, you can soak the shelled acorns in several changes of water for three or four days. Some Native Americans do this by putting whole or pounded acorns into nylon stockings and hanging them so that they're immersed in the water of a toilet tank (repeat: tank, not bowl). Each time the toilet is flushed, the water in the tank is refreshed. ThisKorean Agricultural Products may discolor the toilet, however. After the nuts have been leached of tannins, roast them in a 350?oven for about an hour. They can then be eaten whole or ground into acorn meal and used to make porridges or breads. Acorns from white oaks aren't nearly as bitter as those from red or black oaks, and can be roasted without first soaking them. Substitutes: hazelnuts (These are like acorns, only they're low in tannin.) OR chestnutspaprika

 

chestnut = marron Equivalents: One pound in the shell = 2 1/2 cups shelled whole nuts Notes: These sweet, starchy, low-fat nuts are quite common in southern Europe, where people eat them hot from the roaster, or add them to soups, stuffing, and desserts. They appear fresh in the fall and winter, but you can find them dried, vacuum-packed, or canned throughout the year. Before you can eat them, fresh chestnuts need to be boiled or roasted, and then shelled and peeled. To roast them, cut an X into each shell (to allow steam to escape) and bake them in a 400?oven for about twenty minutes. While they're still warm, peel off both the shell and theKorean Agricultural Products furry skin surrounding each nut. Alternatively, boil the chestnuts for about 15 minutes, then remove korean pears them from the water with a slotted spoon. Peel off the shells and put the nuts back in the boiling water for another minute, then remove them again and peel off the skins. Select fresh chestnuts that are shiny and heavy for their size. Store them in the refrigerator and use them within a week or so. Don't confuse chestnuts with water chestnuts, which are completely different. Substitutes: breadnuts OR jackfruit seeds OR chufa nuts OR hazelnuts (for stuffing poultry) OR pecans (for stuffing poultry)