legumes

cicerchie

What are?

The grass peas are the seeds of Lathyrus sativus, a herbaceous plant belonging to the Fabaceae (legume) family .

The grass peas are fairly common foods throughout the Asian continent and in the western portion of the African one, where they are widely cultivated for both human and forage consumption. In Europe (including Italy) the production of grass peas and their consumption are today rather marginal.

The cicerchia is a particularly important crop in areas prone to an arid climate and with less fertile soil; ideal for areas prone to famine, the cicerchia plays the role of "safe cultivation", as it always guarantees safe and abundant yields.

However, chickling seeds contain a neurotoxin that can cause a neuro-degenerative disease, dangerous only if they are consumed for a long period of time.

Diffusion in Italy

In Italy, the cicerchia seeds are sold mainly in the traditional markets of the city of Florence which, as is known, represent a real tourist attraction. The consumption of this legume is however limited to some areas of central and southern Italy (especially Tuscany, Lazio, Molise, Puglia, Marche and Umbria), where for some varieties the recognition of traditional Italian food was obtained. Probably the best known is the Cicerchia of Alta Murgia.

To date, the Italian consumption of grass peas is constantly decreasing but, with the advent of modern healthy philosophical currents (macrobiotic, vegetarianism, etc.), it cannot be excluded that they can return to occupy an important role in the Bel Paese's diet.

Grass peas can be eaten like most other legumes, then stewed or boiled and drained. The most common recipe is probably the "Thick Cicerchie soup with Rosemary Bread Croutons"; also popular are dishes such as "Pasta e Cicerchie", "Pesce e Cicerchie", "Cicerchie e Cavoli" etc.

The most common commercial form in Italy for grass peas is the dry one.

Cicerchie flour and Gachas Manchegas

From the cicerchie is also obtained a certain type of flour, known above all with the Spanish name of the legume (almorta); not surprisingly, this flour is the main ingredient of the "gachas manchegas" or "gachas de almorta", a traditional recipe of the cuisine of La Mancha (Spain).

Consumed mainly during the winter months, the Machengo dish is prepared in many variations, both within the regional and national territory.

The gachas manchegas or gachas de almorta should be eaten directly in the cooking pan, just pulled down by the fire, using a spoon or a simple slice of bread (since it is a soupy recipe).

Chickling flour is extremely difficult to find; in fact, outside of Castilla-La Mancha, it has no significant trade. Sometimes chickling flour is available inside mixtures with other legumes and / or cereals. In fact, the only relatively widespread chickling flour is that cut with wheat powder, in an attempt to moderate the neuro toxicity typical of this legume.

Cicerchie soup and Crispy Daikon

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Grass peas, ODAP and Neurolatirism

Like many other legumes, the grass pea plant produces seeds with a high protein content.

However, as anticipated, these also contain a certain amount (variable) of a neurotoxic amino acid, called β-N-Oxalyl-L-α, β-diaminopropionic acid ( oxalildiaminopropionic acid ), abbreviated ODAP or BOAA. This amino acid, as some recent publications suggest, acts as an activator towards the calcium dependent enzymes protein kinase C (PKC).

ODAP is considered the cause of neurolatirism, a neurodegenerative pathology that causes emaciation of the buttocks (a weight loss similar to a real emptying of muscle mass) and paralysis of the lower limbs of the body.

In the past, after long famines, the disease occurred in Europe (especially France, Spain and Germany), in North Africa and in South Asia. On the other hand, it is still prevalent in Eritrea, Ethiopia and Afghanistan (in the panhandle), since grass peas are still the exclusive or main nutritional source of these populations.

Research has shown that ODAP concentration increases in plants grown under stress, aggravating the problem.

To date, botanical projects are underway for the production of varieties of grass pea that produce less ODAP. However, a fairly recent study of the legume shows that ONLY excessive and prolonged consumption can actually become harmful; alternating the cicerchie with other foods, the unfortunate eventuality is therefore easily averted. Consumed whole (not like flour) and in limited quantities, the grass peas are quite harmless.

In their defense, grass peas are the only known food source of L-homoarginine, an amino acid more prone than arginine for the production of nitric oxide (NO).

In light of the latest discoveries, grass peas should no longer be branded as a harmful legume, but rather considered a product that is not recommended for exclusive and permanent use in the diet.

Other Names of the Cicerchie

Grass peas are also known as English grass pea, sweet blue pea (blue swet pea), chickling vetch, Indian pea (indian pea), Indian vetch (indian vetch), white vetch (white vetch), almorta or alverjón (in Spanish ), guixa (in Catalonia), Jari Grah (in Croatian), koçkulla (in Albanian), chícharos (in Portuguese), sebere (in Eritrea), guaya (in Ethiopian), turmos (in Arabic) and khesari (in Bangladesh and India).