The Pedrosillano chickpea is a variety of chickpea (Cicer arietinum) of small size, whose name comes from the fact that the origin of its production had its historical epicenter in the municipality of Pedrosillo el Ralo, in the region of Salamanca in La Armuña, an area where it is marketed under the Guarantee Mark Garbanzo de Pedrosillo, which certifies its quality and origin from that region. In Spain, outside the area covered by this guarantee mark, the Pedrosillano chickpea variety is cultivated to a greater or lesser extent in different provinces, mainly in the communities of Castilla y León.
Size and shape:
It is the smallest variety of chickpea in Spain, with a rounded shape and a small, pointed beak.
Color:
Light beige, light brown, or orangish in color, with some slightly marked wrinkles.
Taste and texture:
It stands out for its intense flavor and firm texture, as well as thin skin and albumen.
Cooking behavior:
It retains its shape once cooked, does not split or lose its skin, and is capable of absorbing up to
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100%
100%
of its volume in liquid.
- Stews: Ideal for all kinds of stews, such as Madrid-style stew or Maragato stew.
- Stews and broths: Its integrity when cooked makes it perfect for stews and broths.
- Salads: Can be used in cold and warm salads.
- Others: Also versatile for hummus, purees, and sautéed dishes.
Origin:
Its name comes from the municipality of Pedrosillo el Ralo in Salamanca, in the La Armuña region, and is also grown in other areas of Castilla and Andalusia.
Certification:
It has a "Guarantee Mark" for the product grown in its area of origin, certifying its quality and origin.
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