The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Inventory, lb : 0
Pacay trees grow up to 60 feet tall, producing leathery, dark green pods. The pods vary in length and can grow anywhere from 3 to 15 cm long. They also vary in size, and can be straight or curved. Inside the pods are the fruit—balls of pulp with a white, cotton-like or spongy texture surrounding black seeds. There may be almost 20 seeds with pulp in the longer pods. Only the juicy flesh is edible. The excellent flavor of Pacay is sweet with notes of vanilla, similar to cotton candy or vanilla ice cream, which has lead to its common English name.
Pacay is available is summer through early winter.
Pacay, botanical name Inga feuillei, is a type of ice cream bean found most commonly in South America. Other names for Pacay include guaba and shimbillo. Inga feuillei is a different species than Inga eduli, though they are both referred to as ice cream beans and are eaten in similar fashions. Pacay is a legume from the family Fabaceae, the same as peas and beans.
Pacay contains a variety of nutrients, including calcium, phosphorous, and iron, along with carbohydrates. People in South America have traditionally used Pacay for its properties associated with good digestion and reduction in stomach irritations and digestive complaints.
The flavor and texture of Pacay is usually enjoyed fresh rather than cooked. The flesh is often eaten directly out the pods, with the seeds spit out. The pulp can also be used to make desserts, mixed with ice cream, and pressed into juice or added to other drinks.
The Incas and other people from the native range of the Pacay tree have used it for multiple purposes over the years besides food. The wood of Pacay trees has been used for timber and firewood, and the tall trees have been grown for shade. Pacay is sometimes used as a shade tree for coffee plantations, especially as the tree adds nitrogen back to the soil.
Pacay is native to South and Central America and has been cultivated there for thousands of years. The fruit is commonly sold in Peru and Ecuador. While Pacay grows in tropical regions, the mature tree can stand lower temperatures to 30 or 40 degrees F. Because Pacay is a legume and therefore adds nitrogen to the soil, the tree can be grown in poor soils. Pacay grows near rivers, requiring consistent moisture levels.