What is Pigeon pea?

Pigeon pea (Cajanus cajan L. Millsp.), aswell accepted as toor, red gram, Congo pea, no-eye pea, kadios, and close healthing pea, is a legume developed in close and semitropical regions beyond the Old and New Worlds. While New World agronomics is almost recent, pigeon pea is a acceptable crop of South Asia and western and axial Africa and an African banishment in the Caribbean. It is developed as a aliment and/or fodder crop and has added use as a healthing admixture crop.

Pigeon pea can abound up to about 4 m in height. It is a drought-tolerant crop and can abound with beneath than 300 mm anniversary condensate due to its continued tap roots, although it prefers 600–1,000 mm. The ideal temperature ambit for pigeon pea is 18–30 °C; about it can abide temperatures over 35 °C. It is accordingly a crop decidedly ill-fitted to the drier tropics. It can be developed at altitudes of up to about 2,000 m, as continued as the temperature is not too low.