adzuki beans (अदुकी सिमी)
About adzuki beans (अदुकी सिमी)
Adzuki beans, while not as ubiquitous as lentils or kidney beans in Nepal, are gaining attention for their nutritional value and versatility. They are occasionally cultivated in some regions of Nepal, particularly in the hilly areas, but are also imported. In Nepali cuisine, they are not typically a staple, but can be found in some households and restaurants, often used in special dishes or as a healthier addition to meals. They are being recognized for potential as a valuable source of plant-based protein and fiber that can add diversity to the diet.
Nutritional info
These are the major micro nutrients found in adzuki beans
Seasonality
The seasonality of adzuki beans in Nepal depends on the region. They are typically planted in spring (March-May) and harvested in the late summer to early autumn (September - November). However, since the bean is not extensively cultivated, a large portion of what’s available in the market is imported, making their availability less dependent on the Nepali growing seasons. However locally grown beans will likely follow the summer growing, and early autumn harvest schedule.
History
The history of adzuki bean cultivation and consumption in Nepal is not as deeply rooted as that of other legumes like lentils or soybeans. It is believed that adzuki beans were introduced to Nepal from East Asia, likely through trade routes. While historical records specifically about adzuki beans in Nepal are scarce, their cultivation in the region is not widespread and is relatively recent. They are not a traditional staple and were primarily adopted by those with exposure to East Asian culture or for their nutritional benefits. Therefore, their presence in the Nepali diet is more contemporary and does not have a long-standing cultural history like some indigenous crops. The beans have been gradually making their way into some Nepali homes and culinary spaces as awareness of their nutritional properties grows.