Cicer
Cicer (Chickpea)
Cicer (/'saɪsər/), commonly known as the chickpea, is a genus of the family Fabaceae. It is derived from the Latin word cicer, which was the Roman term for chickpea.
Etymology
The term Cicer is derived from the Latin word cicer, which was the Roman term for chickpea. The Latin term is believed to have been derived from the Greek word kikerros. The English term "chickpea" comes from the French chiche, which is ultimately derived from the Latin cicer.
Description
Cicer includes several species, the most well-known of which is Cicer arietinum, the chickpea. Chickpeas are a type of legume, offering a range of health benefits. They are high in protein and fiber, and are often used in cooking, particularly in Middle Eastern and Indian cuisines.
Related Terms
- Legume: A type of plant in the Fabaceae family, which includes chickpeas.
- Cicer arietinum: The scientific name for the chickpea plant.
- Fabaceae: The plant family to which the chickpea belongs.
- Pulse (legume): The term for the dried seeds of legume plants, such as chickpeas.
See Also
External links
- Medical encyclopedia article on Cicer
- Wikipedia's article - Cicer
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