Home » Herbal, Ingredients, Nuts, Vegetables
White Hyacinth Beans
Submitted by LadyTong on October 9, 2009 – 10:43 am4 Comments | 20,656 views
Ingredient Name: White Hyacinth Beans or Semen Lablab Album
Traditional Chinese Name: 白扁豆 (bái bian dòu)
What is this?
-
The white hyacinth bean is the dried ripe seed of the Dolichos Lablab L plant.
-
It ripens during the autumn and winter months when it is collected and dried for medicinal use
-
When eaten, it tastes slightly sweet
How do I prepare it?
- Wash thoroughly and put directly into your soup.
- For softer beans (in a quick soup), you may soak the beans in room temperature water for a couple hours prior to using them in your soup
Where can I buy this?
- It is available in most Asian herb shops and some Asian supermarkets.
What is the cost?
- This ingredient is relatively inexpensive and costs less than $1 CAD for a handful of dried beans.
Any benefits?
- The white hyacinth bean is traditionally used in Chinese medicine to invigorate the spleen and remove damp.
- It is especially beneficial during the summer months to alleviate “summer damp”.
Any precautions?
-
Consuming white hyacinth beans in excess may result in loss of appetite and diarrhea. Eating too much of this ingredient may also be unhealthy for your spleen. Eat in moderation.
References?
4 Comments »
3 Pingbacks »
-
[…] pound of fresh pork shank 1 large slice of wintermelon 5-6 honey dates 2 tablespoons of hyacinth beans 5 g of dried lily bulb (or 5-6 pieces) 20 g of fu ling 10-12 lotus seeds 2-3 L of […]
-
[…] White hyacinth beans (白扁豆 – bái bian dòu) — Mum uses this, not lentils […]
-
[…] White flat beans or White hyacinth beans (白扁豆 – bái bian dòu) — Mum uses this, not lentils… get the “chau bian dou” (fried) […]
Leave a comment!
WHere can I buy this white Hyacintha bean Bian Dou, I live lose to Manhattan Chinatown, NY
wher can I buy Bai Bian Dou, I live near New York Chinatown
You really make it seem so easy with your presentation but I find this matter
to be actually something that I think I would never understand.
It seems too complex and very broad for me. I’m looking forward for your next post, I’ll try to get the
hang of it!
Can 白眉豆 be used to substitute 白扁豆?