This small, dried ruby-coloured legume has a sweet flavour and is prized by Asians for centuries to bring good fortune. It is also traditionally used in weddings and New Year celebrations.

These Adzuki beans have a strong, nutty, sweet flavour, and are used in the macrobiotic diet. They probably originate from China and are imported from China and Thailand where they are harvested in November and December. In the Orient, adzuki beans are usually cooked to a red soft consistency and served with ingredients such as coconut milk. They are also cooked with rice, their bright colour tinting the rice an attractive pink, as in the Japanese Red-cooked Festival Rice. In the East, it is also common to find adzuki beans sweetened with sugar and made into cakes and sweetmeats.

May contain egg, gluten, lupin, milk, peanut, sesame, soy, sulphites, tree nuts, wheat.