Dead coffee beans that have dropped from the trees before harvesting. Used as the basic unit for counting imperfections in grading coffee on the New York Coffee Exchange. Has a detrimental effect on coffee taste.
Over-ripe coffee cherries that have been harvested too late or have dropped from the trees. They should be discarded because they have a detrimental effect on taste.
A staple food in Latin American cooking, black beans are commonly used in many Mexican dishes and dips. Like most beans, they are high in fiber and are a delicious addition to salads and rice dishes. These beans are available in almost any grocery store and are also called turtle beans.
Small, with a dark blue-purple color; also known as black turtle beans.
invariably mean fermented black beans, the original shih or darkened, salted soy beans of China. Dried soy beans are cooked, salted and fermented until they become almost black and soft. They can be kept almost indefinitely in airtight jars. They should be washed and dried before use and may be cooked whole, finely chopped or mashed.
Also called turtle beans, these shiny, kidney-shaped, black-skinned legumes Ingredients are a staple in their native Cuba and in South and Central America. Today, black beans are also grown in the southern United States. They have a prominent flavor and a slightly mealy texture. Black beans are generally found in dried form. They can also be found canned in salt water If using canned beans, be sure to first rinse them well.
Also known as "turtle beans" or "black turtle beans," these beans have black skin, cream-colored flesh, and a sweet flavor that forms the base for black bean soup.
These fermented, salted soy beans, both canned and dried; one can be substituted for the other. Drain and rinse the canned variety; soak and rinse the dried variety. Leftover beans will keep for months in an airtight container in the refrigerator. Mash beans when cooking to release flavor.