Shimbillo Ice Cream Beans
Estimated Inventory, lb : 0
Description/Taste
Shimbillo widely varies in size, typically ranging from 10 to 30 centimeters in length, but some species can produce pods as long as 100 centimeters. The pods are cylindrical with straight or curved, blunt ends, displaying several raised and longitudinal ridges. The pods hang from the tree, growing in straight, twisted, to spiraled formations and have a textured, leathery, and ridged feel. Each pod has a tightly adhered nature, showing bulges along its surface where the seeds are contained, and are semi-thick but easy to break open with fingers. The pod’s surface also appears in muted olive green and brown hues, transforming into a yellow-brown shade when ripe. Once the pod is opened, several small sections of translucent-white flesh surround many seeds. The pulpy flesh is edible, airy, delicate, and cotton-like, reminiscent of the texture of cotton candy with a lightly moist, spongy, and chewier mouthfeel. Some consumers also comment that the flesh has the consistency of cotton soaked in a sweet liquid. The seeds are glossy, firm, hard, and smooth, ranging 2 to 3 centimeters in diameter, and appear in dark purple, almost black hues. When the seeds are split open, they reveal a bright yellow-green interior. Shimbillo pods release a green, grassy, and earthy scent. The white flesh within the pods is edible raw and has a sugary-sweet, delicate flavor with hints of vanilla. The seeds can also be consumed when cooked, developing a mild and nutty flavor, but they should never be eaten raw and are considered toxic.
Seasons/Availability
Shimbillo is seasonally available throughout the year, depending on the growing region. Tropical regions are more likely to have fruits year-round, while other areas may experience two crops per year.
Current Facts
Shimbillo, botanically a part of the Inga genus, is a general descriptor for many varieties of trees with edible fruiting pods belonging to the Fabaceae family. The pods grow on trees reaching up to fifteen meters in height and are harvested from wild and cultivated trees as an edible delicacy. The name Shimbillo is a common term for many different species within the Inga genus. There are over 300 species closely related in appearance in the Inga genus, and many of these species occur in concentrated numbers in tropical regions of South America. In Peru, researchers estimate there are 70 to 100 Inga species found throughout the country. When the edible fruiting pods are collected from these various species, they are consolidated into a general category, referred to as Shimbillo in markets, to simplify the buying process. Shimbillo is also known under other names, including Guaba, Guama, Pacay, Pacae, Ice Cream Beans, and Inga. Shimbillo is an ancient, traditional crop of South America, and the trees, in general, have offered indigenous people groups shade, sources of food, medicinal ingredients, and wood for construction for centuries. In the modern day, Shimbillo is widely found throughout local markets when in season, and most of the pods are displayed hanging in bunches or tied into bundles. Shimbillo is typically eaten fresh and is also incorporated into sweet dessert preparations.
Nutritional Value
Shimbillo has not been extensively studied for its nutritional properties. The term Shimbillo is also used for many different species within the Inga genus that may vary slightly in vitamin and mineral content. Shimbillo may be a source of calcium to build bones and teeth, phosphorus to repair tissues, vitamin C to strengthen the immune system, and fiber to regulate the digestive tract. It also may provide some iron to develop the protein hemoglobin for oxygen transport through the bloodstream, vitamin A to maintain healthy organ functioning and B vitamins. In natural remedies practiced throughout South America, portions of the Shimbillo plant are simmered into syrups to relieve symptoms associated with bronchitis, and the plants are believed to have anti-inflammatory, antiseptic, and antioxidant-like properties. The seeds are also ground, boiled, and topically applied to the scalp to invigorate hair production, and the leaves are used in infusions to relieve headaches.
Applications
Shimbillo has a mild, sweet, and sugary taste suited for fresh and cooked preparations. The pods are traditionally broken open by hand, and the pulp can be eaten raw, removing the seeds. The seeds should not be consumed raw but are sometimes cooked and used in other topical medicinal preparations. The seeds can also be boiled in salted water and consumed as a snack or ground into a powder as a thickener in dishes, including pancakes, soups, and porridges. Shimbillo is often enjoyed straight off the tree and is considered a sweet snack or delicacy. In addition to fresh applications, the pulp can be blended into beverages, including smoothies, cocktails, and juices, or combined as a sweetener into dressings and sauces. Shimbillo can also be incorporated into desserts, such as flan, mousse, and puddings, or used to flavor ice cream, sorbet, jams, and jellies. Shimbillo pairs well with fruits such as mango, strawberries, papaya, guava, and coconut, spices including cloves, cinnamon, allspice, and cardamom, vanilla, chocolate, and caramel. Whole, unopened Shimbillo will keep for 3 to 5 days when stored in the refrigerator. The pods should be immediately consumed once ripe for the best quality and flavor.
Ethnic/Cultural Info
Ceramic sculptures of Shimbillo pods can be seen in the collection of Moche civilization artifacts in the Larco Museum in Peru. The ceramics are believed to date back to between 100 and 800 CE, the period when the Moche civilization was flourishing along the northern coast of Peru. The Moche are a people group revered for their artistic endeavors, especially in the world of ceramics, and though little was recorded through writing, archaeologists and historians have learned about the civilization through many preserved artifacts. Several ceramic sculptures in the Larco Museum embody the shape of Shimbillo pods, also known as Pacae, Pacay, and Guaba, indicating the presence of the pods in ancient civilizations. The Larco Museum was established in 1926 by Rafael Larco Hoyle and was created as an educational site to preserve history. The museum has a notable collection of archaeological finds from the northern coast of Peru and is home to over 45,000 preserved pieces from pre-Columbian history. Other ceramic pieces in the shape of Shimbillo have also been featured in museums in Madrid, Spain. One ceramic pod-shaped vessel was acquired from Peru through excavations of Bishop Martínez Compañón in the 18th century and is believed to have been from the Chimú-Inca civilization.
Geography/History
Shimbillo is a descriptor for many varieties categorized within the Inga genus. Inga species are native to the Americas and have been growing wild since ancient times. There are several proposed centers of origin, with the primary sites pointing to regions of Colombia, Peru, Ecuador, Bolivia, and Brazil. Species within the Inga genus are prevalent in the lowland tropics of the Amazon and are also found in select areas of the lower and middle regions of the Andes Mountains. Some species have also been identified in Mexico and on islands in the Caribbean Sea. The oldest-known record of an Inga species was found at the Nanchoc site in the Zaña Valley within the department of Lambayeque, Peru. Starch remains were discovered in molar tartar from skeletons through radiocarbon dating. These remains were tied to edible Inga pods, dating back to 7142 and 5802 BCE. Species of Inga trees were valued among ancient civilizations for their wood, shade, and edible pods, and the pods were often picked from the branches as a sweet snack. Pods from various Inga species were also transported along trade routes and were found in civilizations within the Inca Empire. In the 16th century, the Spanish encountered the edible pods through interactions with indigenous people groups. In 1531, legend has it that Pedro Pizarro, the brother of Spanish conquistador Francisco Pizarro, noted that Inca Emperor Atahualpa gave Francisco a basket of the fruit during their expeditions in the bay of San Mateo. This scene was mentioned in Baltasar Jaime Martínez Compañón’s work Trujillo del Perú. Spanish chronicler Garcilaso de la Vega, who was born in 1539 in Cuzco, Peru, also noted in his Royal Commentaries how the Spanish settlers initially confused Shimbillo fruit with cotton. It is said in his writings that the Spanish thought the indigenous peoples gave them cotton to eat, unaware that this fruit was an important traditional crop of these populations. Over time, the cotton-like edible fruits were revered as a delicacy among the Spanish and indigenous populations. Today, Inga species are found growing wild throughout tropical regions of the Americas and thrive along riverbanks, terraces, sloping sites, and jungles. In Peru, various species are found in Ucayali, Loreto, San Martin, Huánuco, the Amazon, and Junín. When in season, the pods are sold fresh in local markets. The Shimbillo featured in the photograph above was sourced through markets in the districts of Surquillo and Miraflores in Lima, Peru.
