Black adzuki bean | |
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Species | Vigna angularis |
Origin | Korea |
Korean name | |
Hangul | 검은팥 |
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Revised Romanization | geomeunpat |
McCune–Reischauer | kŏmŭnp'at |
IPA | [kʌ.mɯn.pʰat̚] |
A variety of adzuki beans (Vigna angularis) that are black.[1]
In Korean, they are called geomeunpat (검은팥; "black adzuki beans"), geomjeongpat (검정팥; "black adzuki beans"), heukdu (흑두; 黑豆; "black beans"), or heuksodu (흑소두; 黑小豆; "black small beans").[1][2] Gugeupbang eonhae, a 1466 medical book, mentions it using the name geomeunpɑt (거믄팥).[3]
The skin is thinner than that of the usual red adzuki beans, thus it is often husked prior to cooking, which gave this cultivar the name geopipat (거피팥; "dehulled adzuki beans").[4] White adzuki bean powder (geopipat-gomul) and white adzuki bean paste (geopipat-so) made from husked black adzuki beans are used in Korean rice cakes and confections.[5]
Confusingly, the Japanese Okinawan kuroazuki (黒小豆; "black adzuki beans") are not adzuki beans, but black cowpeas (Vigna unguiculata).[6]