A bean plant or its seeds, especially common beans used for cooking; a staple legume in Latin American cuisine.
From Spanish 'frijol,' possibly derived from Arabic 'fāsūlyā' through Moorish influence in medieval Spain, or from native Mesoamerican language roots. The word spread to English through Mexican and Latin American food culture.
Frijol is one of the three sister crops (corn, beans, squash) that native Americans grew together for 5,000 years—and the word itself traveled through Arabic, Spanish, and English!
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