Adzuki beans (Latin Vigna angularis) are one of East Asia's most important pulses, cultivated and consumed for centuries. This variety is specifically intended for sprouting: it consists of selected seeds that arrive in guaranteed live, germinable form. Sprouted adzuki beans are an excellent source of fresh, living food in a plant-based diet.
During sprouting, the nutrients stored in the seed are unlocked, the proteins are partially broken down, enzyme activity increases, and vitamin content — especially vitamin C — rises significantly. These Italian-sourced adzuki beans are small, with a dark-red shell, and give the sprouts a distinct, mildly sweet flavour.
Sprouting guide
The sprouting process is straightforward: soak the seeds in lukewarm water for 12 hours, then rinse them and place them in a sprouting jar. Keep them at around 21 °C and rinse them twice a day with fresh water to prevent mould. The sprouts appear in 3–4 days.
An important rule: the seeds should never sit in water — only in a moist environment so that they can breathe. Enjoy the fresh sprouts in salads, sandwiches, soups, or on their own.