History & Origin
Tremoços have nourished people for millennia. These yellow seeds originate in the Mediterranean, and evidence of their consumption dates back to ancient Egypt—archaeologists discovered lupin seeds in a tomb from the 22nd century BC. From the lands of Italy, Greece and North Africa, cultivation spread throughout the Mediterranean basin and later to South America, where bitter lupins are fermented into tarwi.
In Portugal and Spain, the beans are traditionally soaked, brined and sold as bar snacks called tremoços or altramuces. Farmers long valued lupin plants for their nitrogen‑fixing ability—by rotating crops with lupin, they replenished poor soils and reduced reliance on synthetic fertilisers. Modern sweet varieties such as Lupinus albus (white lupin) and Lupinus angustifolius (blue or Australian sweet lupin) are now cultivated in Europe, South America and Australia. Their resilience and ability to thrive in arid conditions make them increasingly important in sustainable agriculture.
A Sustainable Superfood
Tremoços are more than just delicious; they’re environmentally friendly. Lupin crops require far less water than many other legumes and thrive without heavy fertilisation. Nitrogen‑fixing nodules on their roots enrich the soil, benefitting subsequent crops. By choosing tremoços, you support farming practices that respect both people and planet.
Despite their benefits, tremoços remain relatively unknown outside their native regions. Tremocos.com aims to share the story of this ancient superfood through research, recipes and inspiration. Whether you’re exploring plant‑based proteins, seeking gluten‑free alternatives or championing sustainable foods, tremoços deserve a place on your table.
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