Chickpea

About

The chickpea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East. Other common names for the species include garbanzo bean, ceci bean, sanagalu, chana, hummus and Bengal gram.

Aroma profile

Derived from this ingredient’s flavor compounds

floral×3

rose×2

honey×2

musty×2

cocoa×2

sharp×2

fresh×6

aromatic×6

Taste profile

Derived from this ingredient's compounds · measured taste classes

bittersweet

Composition

60 compounds identified — cross-referenced scientific databases

(e)-2-phenyl-2-butenal (z,z)-9,12-octadecadienoic acid (±)-erythro-isoleucine (r)-oxypeucedanin (±)-tryptophan(-)-jasmonoyl-l-isoleucine(-)-menthone (-)-phaseollidin (-)-sativan (-)-vestitol (+)-1(10),4-cadinadiene(+)-7-iso-jasmonate(+)-cis-abscisic aldehyde (+)-marmesin (+)-neomenthol (+)-pulegone(+)-taxifolin(±)-menthone

Best pairings

Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.