Study reveals benefits of traditional Himalayan crops
In the high-elevation desert region of the Trans-Himalayas, most people farm for a living. In the 1980s, they largely transitioned from subsistence-based to market-oriented production of commercial crops, such as green peas (Pisum sativum L.), they could sell to other states in India.
For their own communities and monasteries, however, some farmers still cultivate foods with a 3,000-year legacy in the area, including barley (Hordeum vulgare) and a local variety of black peas that lacks a scientific name. Favored for nutrition and sustained energy, these black peas are an integral part of traditional recipes, such as soups ...