Brown Soyabean ( Bhatamas-भटमास)-500gm

Brown Soybean: A Traditional Nepali Grain

Brown soybean, known locally as "Simeri Bhatmas" or just "Bhatmas", is a traditional and nutritious legume widely cultivated and consumed across Nepal. It is especially popular in the hilly and mountainous regions, where it has long been integrated into both agricultural systems and culinary traditions.

Characteristics:

• Color: Reddish-brown to dark brown skin

• Size: Slightly smaller than the yellow soybean varieties

• Taste: Rich, nutty flavor with a slightly firmer texture when cooked

• Nutritional Value: High in protein, fiber, and healthy fats; also contains essential minerals like calcium, iron, and potassium

Cultivation:

Brown soybeans are typically grown during the monsoon season (June to September). Nepali farmers often cultivate it in intercropping systems alongside maize or millet, which enhances soil fertility and crop diversity. It's a low-input crop, well-suited for smallholder and subsistence farming.

Culinary Uses:

• Fried soybeans ("Bhatmas Sadeko") – a popular spicy snack or appetizer

• Mixed in pickles (achar) – adds texture and protein

• Soybean curry – often combined with potatoes or green vegetables

• Used in soups and traditional stews 

Cultural Significance:

Brown soybean holds a special place during festivals and special occasions, especially in the Kwati Punhi (Janai Purnima) festival, where a traditional mixed legume soup (Kwati) featuring soybeans is consumed for health and strength.