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A pulse (Latin "puls", from Ancient Greek πόλτος póltos, “porridge”), sometimes called a "grain legume", is an annual leguminous crop yielding from one to twelve seeds of variable size, shape, and color within a pod. Pulses are used for food for humans and other animals. Included
Cook with Pulses
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A pulse (Latin "puls", from Ancient Greek πόλτος póltos, “porridge”), sometimes called a "grain legume", is an annual leguminous crop yielding from one to twelve seeds of variable size, shape, and color within a pod. Pulses are used for food for humans and other animals. Included in the pulses are: dry beans like pinto beans, kidney beans and navy beans; dry peas; lentils; and others.
Highlighted compounds are flavor-active · click to view molecular profile
Winged bean
20 shared
Based on shared molecular compounds · click to explore
Safety thresholds
dichlorvos→ has a concentration →below the limit of quantification (LOQ) of 0.26 ng/g in cereals and pulses
“The concentration of dichlorvos in the cereals and pulses were all below the limit of quantification (LOQ) of 0.26 ng/g while the concentration in sorghum and beans was found to be 2.00 ng/g in both food crops.”
What science says
flavor pairing evidence
“Bitterness is the most widely perceived basic taste.”
