There are over 600 different kinds of legumes and more than 13,000 varieties. The term "legume" is used to describe plants whose seeds are enclosed in two-sided pods; sometimes the whole pod is eaten but most often, the seeds only are consumed. The most commonly-known legumes are lentils, string beans, dried beans, soy beans and peanuts.

The consumption of legumes dates back more than 11,000 years. More recent civilizations such as the Greeks and the Romans considered legumes as “the poor man's food”. In the Middle-Ages, legumes became more fashionable in Northern Europe and have continued to gain popularity throughout the world. Today, legumes are an important staple in the diets of many countries, including North Africa, Latin America and Asia.

Corn, on the other hand, does not really belong to the legume family; it is more of a cereal. But because of its composition, preparation and cooking methods, we tend to classify it as an appendix to legumes, with which it shares many similarities.

Culinary tips and advice

Legumes can be eaten hot, cold, whole or puréed. They can be served as appetizers, snacks, desserts, soups or main dishes.
Soaking dry legumes restores lost moisture and reduces cooking time.
Legumes tend to cause flatulence due to gas-causing complex sugars the body cannot digest. To reduce this effect, certain recommendations can help: remove the husk of the legume, discard the soaking liquid and cook in fresh water, cook legumes slowly and thoroughly, chew them well and finally, finish your meal with a sweet dessert.
Many famous regional dishes are made with legumes: Middle-Eastern purée of chickpeas, or hummus, Indian;of spiced lentils; oriental desserts made with adzuki and mung beans; Mexican; tacos and burritos, Lebanese;falafels; Brazilian;feijoada;and French cassoulet.

Nutritional Value
Most legumes are excellent sources of folic acid and potassium, good sources of iron and magnesium and also contain thiamine, zinc and copper. They are also known for their very high fibre content.

Storage Life
Legumes will keep for one year without losing their nutritional value if stored in air-tight containers, away from heat and humidity. Cooked legumes will keep in the refrigerator for approximately five days, or in the freezer for up to three months.