ingredient information
Beans Fava Flour
In much of the world, the name Broad Bean is used for the large-seeded cultivars grown for human food, while Horse Bean and Field Bean refer to cultivars with smaller, harder seeds (more like the wild species) used for animal feed, though their stronger flavour is preferred in some human food recipes, such as falafel. The term Fava Bean (from the Italian name fava) is commonly used in the United States (especially for beans grown for human consumption), but is also seen elsewhere, especially in Mediterranean recipes (this language shift can also be seen in the common use of the term "Arugula" in the US for what in the UK is called "Rocket"). Broad Beans are eaten while still young and tender, enabling harvesting to begin as early as the middle of spring for plants started under glass or over-wintered in a protected location, but even the maincrop sown in early spring will be ready from mid to late summer. Horse Beans, left to mature fully, are usually harvested in the late autumn. Fava beans are the "common" bean of Europe, indeed are the only "old world" bean. Fava beans are classified as a legume, but are not "beans" at all, rather should be classified with vetches. As such, less than 1 % of people are allergic to uncooked fava beans. Having different amino acids than true legumes, however, those who are allergic to legumes (about 10%) are seldom allergic to fava’s.