Gachas manchegas, a grass pea flour preparation Seed is sold for human consumption at markets in Florence. Consumption of this pulse in Italy is limited to some areas in the central part of the country, and is steadily declining. Flour made from grass peas (Spanish: almorta) is the main ingredient for the gachas manchegas or gachas de almorta. Accompaniments for the dish vary throughout La Mancha. This is an ancient Manchego cuisine staple, generally consumed during the cold winter months. The dish is generally eaten directly out of the pan in which it was cooked, using either a spoon or a simple slice of bread. This dish is commonly consumed immediately after removing it from the fire, being careful not to burn one's lips or tongue. Due to its toxicity, its human consumption was forbidden in Spain from 1967 to 2018. However, it was widely distributed as animal feed and displayed away from other flours valid for human consumption (BOE-2484/1967. September 21st. Paragraphs 3.18.09 a and b and 5.36.16 b) The town of Alvaiázere in Portugal dedicates a festival lasting several days to dishes featuring the pulse. Alvaiázere calls itself the Chícharo capital, the name of this pulse in Portuguese. Immature seeds can be eaten like green peas.<unk>  needs soaking and thorough cooking to reduce toxins. The leaves and stem are cooked and eaten as chana saga (Odia: ଚଣା ଶାଗ) in parts of Odisha, India.
Lathyrus sativus
Baylisascaris shroederi
Risus sardonicus
Brachyspira pilosicoli
Cynanchum viminale
Arnica montana
Cerbera odollam
Torus palatinus