Jak ji poznat

Market part

Young immature pods for the vegetable profile; pods can be flat and green/light-purple depending on landrace. Mature dry seed is a separate preparation/safety state.

Thai identity

Mae Fah Luang University explicitly maps ถั่วแปบ to Lablab purpureus (L.) Sweet.

Jedlá část: lusky/semena only in appropriately prepared culinary forms

Jak chutná

Culinary stage

The Thai culinary target documented by KU/HRDI and PROSEA is the young immature pod. At this stage the whole pod is used as a vegetable; mature seed is a different culinary and safety state.

Texture guidance

Treat youth/tenderness of the pod as the practical texture cue. No single universal sweetness or bitterness scale is asserted across Thailand because Thai landraces are diverse.

Jak se jí a připravuje

Pro tento profil se preferují mladé lusky. Mahidol je výslovně vaří v Kaeng Khae; HRDI dokumentuje také vaření/louhování mladých lusků s nam prik a dalšími jídly. Zralá suchá semena jsou oddělený stav a vyžadují přísnější přípravu.

Použití v kuchyni

• severní kari
• vařená zelenina

V thajské kuchyni

• Kaeng Khae

Sezóna a dostupnost

Pang ma o chiang mai

Pang Ma O highland-development community, Chiang Dao / Mae Taeng area, Chiang Mai, November – December – January, community-level traditional crop occurrence/use

Kde se pěstuje

Příklady oblastí

Chiang Mai – Pang Ma O community, Chiang Dao / Mae Taeng highland-development area

Kde koupit

Guidance

The strongest exact evidence currently supports northern/highland local cultivation and household/community production. For fresh pods, look for local northern produce/community channels during the local pod window rather than assuming supermarket availability.

Live inventory

ne

Skladování

Guidance

PROSEA reports that green Lablab purpureus pods stored under controlled cold-chain conditions at 0–2 °C and 85–90% relative humidity can reach a maximum shelf-life of about 21 days.