Cajanus
Cajanus cajan
cajanus
pigeonpea
spreading to erect, pubescent.
alternate, odd-pinnate [palmate];
stipules present;
petiolate;
leaflets 3, stipels present [absent], setiform, blade margins entire, with vesicular glands (gland-dotted) abaxially, surfaces pubescent or glabrous abaxially, pubescent adaxially.
1–10(–30)-flowered, axillary [terminal], racemes;
bracts present, caducous.
4–6 cm;
bracts scalelike, 1–4 mm.
1–8 cm.
7–15 mm.
papilionaceous;
calyx campanulate, lobes 5, unequal, ± connate distally;
corolla yellow, orange, red, or purplish, to 30 mm;
stamens 10, diadelphous;
anthers dorsifixed.
calyx pubescent, tube 3–6 mm, lobes lanceolate, 3–7 mm;
corolla banner sometimes red or orange abaxially, veins prominent;
stamens 15–18 mm;
anthers with distinct part upturned;
ovary ovoid, 5–8 mm, pubescent;
style 10–12 mm, glabrous;
stigma relatively small.
legumes, pedicellate, green to purplish, sometimes variegated, flattened, with transverse lines, oblong [linear-oblong], dehiscent, depressed between seeds, septate, glandular-punctate, densely pubescent.
straight to falcate, 20–80(–130) × 4–10(–17) mm, hairs simple and bulbous-based.
[1 or]2–9[or 10], white to cream and brown, purplish, or nearly black, sometimes mottled, globose to ellipsoid-reniform [subglobose].
4–9 × 3–8 mm, shiny, smooth;
hilum with vestigial strophiole/rim aril, visible in developing seed, mostly disappearing at maturity.
= 11.
= 22, 44, 66.
Cajanus
Cajanus cajan
Species 34 (1 in the flora).
Cajanus is the type genus of subtribe Cajaninae in tribe Phaseoleae, all species of which possess glandular dots.
(Discussion copyrighted by Flora of North America; reprinted with permission.)
Cajanus cajan is widely cultivated as a rainy-season crop in semiarid and semihumid tropical areas of the world. The species is cultivated in the United States in Florida, Hawaii, and Puerto Rico; it sometimes escapes but is not invasive. Pigeonpea is the sixth most important pulse crop in the world, and was introduced into the Americas from India via Africa (Angola and Congo), in post-Columbian times prior to, or with, the slave trade. In Central America, the large-seeded vegetable pigeonpea cultivars usually are canned fresh and are used in Latin-American cuisine; the dry pulse makes good stews and Indian dishes. The world’s largest producer is India, where decorticated pigeonpea is prepared mainly as the protein-rich side dish “dhal” and savory snacks.
The English vernacular name pigeonpea was first used by L. Plukenet (1691–1705) pertaining to the Lesser Antilles (Barbados); it is sometimes written in two words (pigeon pea). Other names include Angola pea, Congo bean, gandul, gungo pea, or red gram.
(Discussion copyrighted by Flora of North America; reprinted with permission.)
WildflowerSearch
iNaturalist
USDA Plants Database
