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Guar beans are small to medium in size, averaging 3-10 centimeters in length, and are long and narrow with tapered ends. The smooth pods are green when young and have a slightly slimy, soft texture. As the pods mature, they transform into a yellow-green, and beneath the smooth skin, there are visible clustered seeds. Each pod contains 5-12 seeds that can range in color from black, white, grey, to pink. Guar beans have a slightly bitter, green taste with a similar flavor to broad beans.
Seasons/Availability
Guar beans are available year-round, with a peak season in the late fall.
Current Facts
Guar beans, botanically classified as Cyamopsis tetragonoloba, are a drought-resistant legume that is a member of the Fabaceae or bean family. Also known as Cluster beans, Guar beans have a large endosperm that contains high amounts of galactomannan gum. When ground into a fine powder and mixed with water, Guar beans turn into a thick gel that is eight times thicker than cornstarch and is known as Guar gum. This gum is used as a thickening agent in food, condiments, cosmetic products, and in processes for industrial drilling companies, and has increased the demand for Guar bean cultivation all over the world. In addition to processing the beans into a thickener, Guar means “cow food” in Hindi and historically was used as animal feed and as a fresh vegetable in India.
Nutritional Value
Guar beans contain dietary fiber, vitamins A, C, and K, manganese, calcium, iron, and potassium.
Applications
Guar beans are best suited for cooked applications such as sautéing, stir-frying, and roasting. Young Guar beans are consumed similarly to green beans and are popular in daals or lentil soups, stir-fries, curries, mixed vegetable sabzi, and pulav which is an aromatic basmati rice cooked with vegetables and dry nuts. Mature Guar is most often used in commercial applications and is harvested for the seeds within the pod. The seeds are dried and ground into a fine powder known as Guar gum. This gum is used as a thickener for soups, dough, dressings, ketchup, and puddings, as a stabilizer in cheeses, and a stiffener in ice creams and yogurt. Guar beans pair well with mustard seeds, turmeric, chili powder, coriander, garam masala, onions, garlic, tomatoes, potatoes, bell pepper, carrots, broccoli, and coconut. When fresh, they will keep 1-2 weeks when stored in the crisper drawer in the refrigerator.
Ethnic/Cultural Info
Guar beans are currently being cultivated on a world-wide scale for their powdered form. Guar gum is providing drilling industries with a method to help break apart rock known as hydraulic fracturing. This process injects Guar gum with water into subsurface rock to increase viscosity and make the overall process of breaking the rock apart much more efficient. With this breakthrough, drilling companies are purchasing Guar beans at a much higher rate than the beans can be grown. This increase in demand has encouraged states such as Texas and Oklahoma to cultivate the beans to take advantage of the high prices and to provide a source local to the companies in the United States.
Geography/History
Guar beans are native to Asia and have been cultivated for centuries in India and Pakistan. They were then brought to the United States in 1903 and were widely cultivated in the 1950s. Today the majority of the world’s Guar is still grown in India and Pakistan and can be found through local markets, but it also is being grown in small areas in Australia, Africa, and the United States.
Komales Veg Mart
Guar Beans: Guar beans are small to medium-sized pods, typically 3-10 centimeters long with tapered ends. While young, they are smooth, green, and slightly slimy, soft in texture. As they mature, they turn yellow-green, revealing clustered seeds inside the pod, ranging in color from black to pink. The beans boast a slightly bitter, green flavor reminiscent of broad beans.
Foodtown
6431 Stirling Rd Davie FL 33314
(954) 797-7790
Guar Beans: Guar beans are versatile in cooking, often used for sautéing, stir-frying, roasting, or adding to dishes like daals, curries, and pulav. Mature pods are harvested for seeds, which are processed into Guar gum—a thickener and stabilizer used in foods like dressings, ice cream, and yogurt. Fresh beans pair well with spices such as turmeric and mustard seeds and can be stored in the fridge for up to two weeks.
Saravana Stores
Guar beans: These drought-resistant legumes are rich in dietary fiber, vitamins A, C, and K, as well as essential minerals like manganese, calcium, iron, and potassium. Known as "cow food" in Hindi, they are not only used as fresh vegetables and animal feed in India but are processed to produce Guar gum. This thickening agent, eight times thicker than cornstarch, has vast applications in food, cosmetics, and industrial processes.
Kalivis SA
Central market of Athens L-27
Guar beans are native to Asia, with centuries of cultivation in India and Pakistan. They were introduced to the United States in 1903 and became widely cultivated there by the 1950s. While India and Pakistan remain the leading producers, guar beans are now also grown in smaller quantities in Australia, Africa, and the United States, contributing to their availability in more diverse markets worldwide.
Indian Market
380 S Main Street Milpitas CA 95035
(408) 493-5777
Guar beans are a key ingredient in hydraulic fracturing, with their powdered form, guar gum, added to water to enhance viscosity for breaking subsurface rock efficiently. The rising demand has outpaced production, prompting states like Texas and Oklahoma to cultivate the beans commercially. This development supports the drilling industry while capitalizing on the beans' high market value.
Neelan Pacific Market
492 San Mateo Ave San Bruno CA 94066
(650) 583-5024
Guar Beans: Guar beans range from 3 to 10 centimeters in length, featuring slim, tapered pods. When young, they are green with a soft, slightly slimy texture. Mature pods shift to yellow-green and contain 5-12 seeds per pod, varying in color from black, white, gray, to pink. These beans deliver a slightly bitter flavor reminiscent of broad beans and are visually marked by clustered seeds beneath their smooth skin.
Tumeric Indian Cash & Carry
1209 W Bell Road Phoenix AZ 85022
(602) 283-3755
Guar beans: Guar beans are versatile in cooking, used in dishes such as daals, stir-fries, curries, and pulav. Mature ones are often harvested for seeds, which are ground into Guar gum—a thickener for soups, dressings, and sauces. They pair well with spices like turmeric and garam masala. Fresh Guar beans stay edible for 1–2 weeks if refrigerated in the crisper drawer.
Patel Brothers
1315 S Arizona Ave Chandler AZ 85286
(480) 821-0811
Guar Beans: Guar beans are highly versatile due to their large endosperm containing galactomannan gum, which can be ground into Guar gum. This gum becomes a gel eight times thicker than cornstarch when mixed with water. It serves as a thickening agent in food, cosmetics, and industrial drilling processes. Historically, Guar beans were used in India as animal feed and fresh vegetables, and their name translates to "cow food" in Hindi.
Lotus International Market
2043 S Alma Road Mesa AZ 85210
(480) 833-3077
Guar beans are originally from Asia, especially India and Pakistan, where they have been grown for centuries. They were introduced to the United States in 1903 and became widely cultivated in the 1950s. Although most guar beans are still grown in India and Pakistan today, smaller quantities are cultivated in places like Australia, Africa, and parts of the United States.
Berkeley Bowl
2020 Oregon Street Berkeley CA 94703
(510) 843-6929
Guar beans are being grown globally for their powdered form, known as guar gum, which plays a key role in hydraulic fracturing. Guar gum, combined with water, boosts viscosity, helping break subsurface rock more efficiently. The surge in demand has led states like Texas and Oklahoma to cultivate guar beans, capitalizing on elevated prices and offering a local supply to U.S.-based drilling firms.
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