Culinary use Lupinus

the legume seeds of lupins, commonly called lupin beans, popular romans, cultivated plants throughout roman empire; hence, common names lupini in romance languages.

lupinus angustifolius

australian sweet lupins (lupinus angustifolius) or lupin bean high in protein, dietary fiber, , antioxidants, low in starch, , legumes, gluten-free. lupins can used make variety of foods both sweet , savoury, including everyday meals, traditional fermented foods, baked foods, , sauces.

the european white lupin (l. albus) beans commonly sold in salty solution in jars (like olives , pickles) , can eaten or without skin. lupini dishes commonly found in europe, in portugal, spain, greece, , italy. common in brazil , egypt. in egypt, lupin known in arabic ترمس termes, , popular street snack after being treated several soakings of water, , brined. in portugal, spain, , spanish harlem, popularly consumed beer. in lebanon, jordan, syria, , israel, salty , chilled lupini beans called termos , served part of apéritif or snack. other species, such l. albus (white lupin), l. angustifolius (narrow-leafed lupin), , l. hirsutus (blue lupin) have edible seeds.

the andean lupin or tarwi (lupinus mutabilis) widespread food in incan empire. lupins used many native american peoples such yavapai in north america.

lupins known altramuz in spain, arabic ترمس termes. seeds used different foods, vegan sausages lupin-tofu or baking-enhancing lupin flour.