A Pocket Guide to Preparing Pulse Foods(FN2068 November 2022)
Pulses are a type of legume, which are seeds that grow in their pods. The Food and Agriculture Organization (FAO) recognizes 11 types of pulses, including dry beans, chickpeas, lentils and dry peas.
The word “pulse” comes from the Latin word “puls,” which means thick soup. Pulses were first collected by hunter-gatherers. They were among the first plants to be domesticated and grown as a crop. The first evidence of agricultural production of pulses dates to 7000 to 8000 B.C. in a region in the Middle East called the Fertile Crescent, but some archeologists think they have been grown for more than 20,000 years.