**PIGEON PEA, CAJANUS INDICUS, CAJANUS CAJAN, KACANG GOODE, KACANGEERIS, BUNGA, KALDOS, KALDIOS, GUNGA PEA, RED CHICK-PEA, RED GRAM**

Excerpts from Passmore, Jacki. 1991. The Encyclopedia of Asian Food and Cooking. Hearst Books, New York.

A perennial shrub which produces pods of grayish yellow seeds the size of small peas. There are about 30 different types of pigeon pea, most of which are edible. The flattish, almost square pea resembles a yellow lentil or split pea and, when unpolished, it is surrounded by an orange-red skin. Used as a dried bean, either whole or split and polished, pigeon peas can replace chick-peas or yellow split peas in a recipe. They should be thoroughly rinsed before use and boiled in salted water until just tender. Also known as kacang goode (Indonesia); kacang eeris (Malaysia); bunga, kaldos, kaldios (pod)(Philippines)

This resource is much more than a dictionary or encyclopedia. If you wish to know more about cuisines and associated recipes from individual countries, this would be an excellent resource.

Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. III

are the seeds of a plant (Cajanus indicus) much culitivated in the East and West Indies. They form a favorite dish amongst countrymen in India, who, in common with the naqtives, esteem their nutritious qualities.

Grimes, William. 2004. Eating Your Worlds. Oxford University Press.

is a dark red tropical pealike seed.

Excerpts from Hawkes, Alex D. 1968. A World of Vegetable Cookery. Simon and Schuster, New York.

The Pigeon Pea (Cajanus indicus, of the Legume Family) is an erect shrubby plant, sometimes reaching a height of ten feet. It has been cultivated for a very long time, and is probably of African origin. With fuzzy leaves and sprays of yellow and maroon-or red-marked flowers, the hairy pealike pod is lumpy, with constrictions between the rather numberous edible seeds contained within it.

Essentially a tropical legume, the Pigeon Pea is extensively grown in such regions as the West Indies, Africa, and India. A number of vernaculars are on record for this plant, including Congo Pea, congo Bean, Goongoo Pea (Jamaica), Hoary Pea, No-Eye Pea, gandul (Spanish), dhal, grandul, toor, urhur, or paripu (india and other Asiatic countries. ). There are several distinct variants, some being relished by the human species, others particularly grown for use as fodder for farm animals.

The seeds, usually dark gray or yellow, are the size of small common peas. They are essential items of the diet in a great many warm lands, especially for use in soups, curries,.

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