Also known in parts of the world as Lupini, these legumes were popular with the Romans and they spread their cultivation throughout the Roman Empire. Today, Lupini are most comfortably found in Mediterranean countries and their former colonies, especially in Portugal, Italy, Brazil, as well as Egypt (where it is part of Sham El Nessm holiday meals), Syria, Lebanon, Jordan, Israel, Palestinian Territories, and Turkey. (Thank you Wikipedia!)
In America, Chicago's Little Italy and in New York City's Spanish Harlem, where is it popularly served with beer. In Portuguese the Lupini Beans are known as tremolos, as altramuz (a name derived from Arabic) in Spain and Argentina, and in Antalya Province, Turkey it is known as tirmis.
The Andean American variety of this bean, Lupinus mutabilis, was a food widespread during the Incan Empire. Lupins were also used by Native Americans in North America.
These beans are like eating a history lesson! Chip found a way to grow them in a non-alkali producing way and we also mill them for a protein rich, beautiful flour, which adds great nutrient value to baked products (like our Sourdough Honey Cornbread!)