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Wednesday, September 14, 2011

ALTRAMUZ, LUPINO RECIPE: LUPINES & BEER

Lupine
Photo by: Arthur 2105

OCast tarmûs, Hisp Ar turmûs, Gr. termos, L. Lupinus, Fr. dupin, Eng. lupine. The Spanish name is a composite of the Arabic article al plus a corruption of the Greek ter-mus, meaning hot. Lupines and the broth in which they are boiled have a burning effect. Some 300 species contain beanlike eatable seeds in the shape of kidney beans. The most common species in Spain is the angustifolius, with blue bell shaped flowers and yellow beans with white spots. The plant fertilizes the soil while growing. Later, it was spread on fields as fertilizer. 

The five or six seeds or beans found in every pod are used as food by steeping them in salt water, which makes them sweeter, or they are eaten raw. The seeds are popped out of their skins into the mouth. This tradition was adopted in Spain. “La Picara Justina” provided baskets full of them during her 16th C wedding. The beans are fattening and easily digestible. Livestock must learn to eat them as they are bitter and not served with beer. 
Lupines were consumed in Al-Andalus during Muslim domination. Malaga was the primary producer. They grow around waterbeds and rocks in central, eastern and southern Spain. As the bean can be toxic, those who did not know how to handle it could put it to ill use. Spanish Christians thought it good for the Moors as it could produce their death. The sour juice is a good lice killer. Dioscordes recommended burning them to be rid of mosquitoes. Being a cheap product it has been called also “the poor man’s purgatory.” Lupine flour was used for bread making in the Middle Ages during wheat famines. La Celestina used it to ‘purify the face.’ 

Today, patients with celiac disease are using lupine flour to replace soybean flour for its protein content. Those suffering from asthma, however, are allergic to it. See aceite de habas. [Chirino/Herrera. 1973:176:23:188:18:189:7 etc; Covarrubias. 1998:106:a:21; Ency Brit. 1998:7:Krasnokmsk:5663a; ES: Dendle. Feb 9, 05;  Espasa. 1988:4:ALAL:1004-1005; Laza. 2002:95-96; and Martínez Llopis. Historia. 1981:106]

LUPINE RECIPE FROM THE MEDIEVAL SPNAISIH CHEF'S ARCHIVES
for 4 persons

Ingredients

4 beers
4 beer glasses
1 bottle opener
1 saucer
1 cup of lupines

Preparation -
Lupins boiled, drained, cooled and salted
- ready to pop out of skins into mouths
Photo by: askville.amazon.com




1 comment:

  1. Just the kind of recipe I needed! Tahnk you for reading my mind. Altramuces are very popular in Andalucia, where they are sold by streets, specially in festivals (Hole Week,ferias). Many years ago little boys (another contribution from my Dad)used to shoot them blowing through canes, jibaro-like. It was a favourite sport at school, but I doubt they were used as a weapon (conventional or "biological") in the Middle Ages!

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