After peas and beans, it is one of the most important legumes in the world. It is believed that it was cultivated 7,000 years ago in what is now Turkey and Syria. It is widespread from the Mediterranean to the Middle East in Central and Western Asia, as well as in Ethiopia, Morocco, and the Canary Islands. In the Middle Ages, it arrived in Northern Europe and became a staple food for the rural population. By the end of the 19th century, it had fallen completely into oblivion and has only recently begun to return to Czech cuisine.

It contains 30% protein, plenty of fibre, and a high content of polysaccharides. It is an excellent source of iron, calcium, magnesium, potassium, and a range of B vitamins. It helps strengthen blood vessels, lowers blood cholesterol levels, regulates blood sugar, and maintains smooth skin. It stimulates urination, detoxifies, and is suitable for diarrhoea.

It has a sweet taste and affects the spleen, stomach, kidneys, and bladder. It has a neutral nature.