Winged pea, scientifically known as Psophocarpus tetragonolobus, is a tropical plant species belonging to the legume family Fabaceae, predominantly found in Southeast Asia. It is commonly cultivated for its edible pods, which bear a close resemblance to green beans, and its nutritious seeds.
The term "winged pea" refers to the plant's unique attribute of having winged, or ribbed, pods. The pods are elongated, flat, and four-sided, with prominent ridges that give them a distinct appearance. These "wings" or ridges run lengthwise along the pod, separating it into four sections. The winged feature is one of the prominent characteristics that differentiate winged peas from other legumes.
The winged pea plant is a perennial vine that may grow up to three meters in length, climbing or trailing along supports such as trellises or fences. The plant produces clusters of vibrant, bright yellow flowers during the blooming season. The flowers give way to elongated pods that contain several seeds encased in a spongy, fibrous flesh.
Cultivated primarily for its edible pods and seeds, winged pea is valued for its nutritional content. The pods are tender and mildly sweet in flavor, often consumed as a vegetable either raw or cooked in various culinary preparations. The seeds, when mature, can also be consumed after boiling or roasting, possessing a nutty and slightly bitter taste.
Additionally, the winged pea plant is valued for its ability to fix atmospheric nitrogen through a symbiotic relationship with soil bacteria, enhancing the fertility of the soil and making it an excellent companion crop in agroforestry systems. Due to its versatility, nutritional benefits, and attractive appearance, winged pea is esteemed both for its culinary
