Pigeon pea seeds (Source: A. Maufret)

Other names

English: Pigeonpea; Red gram*, Congo pea, non-eye pea, Angola pea, Gungo peas
Danish: Ærtebønne, Ærteboenne
French: Ambrevade; Pois Cajan, Pois d' Angole, Pois du Congo
German: Toor Linsen;
Spanish: fríjol de árbol; guandú, guisante de paloma

Botanical description
One of the oldest food legumes. Pigeon pea is normally grown as an annual shrub, but is a short-lived perennial tree that may reach 4 m in height, has trifoliate leaves, clusters of yellow flowers and flattened pods generally containing four seeds.

Production description
Grows in tropical and subtropical environments, but the main producer is India followed by countries in Africa, Latin America, Asia and Australia. Tolerant of low (5 °C to 10 °C) and high (up to 40 °C) temperatures, fitting into cropping systems in many parts of the world. Has a wide range of maturity (80 to 250 days) and time to maturity is greatly affected by temperature and photoperiod. Short-duration types developed in India and Australia. Very suitable for intercropping with cereals and other crops.

Major uses and marketed products
Food, feed and fuel. Split seeds, the most widely eaten form, have amino acid profile similar to soyabeans. Green pods and green seeds are used as a vegetable. By-products of split and shrivelled seed are used as livestock feed. The shrub provides a good source of forage and stems are used for fuel.