A type of bean, especially the kidney bean or similar legume used in cooking, common in European cuisine.
From French 'haricot,' borrowed from Spanish 'frijol,' ultimately from Nahuatl 'ayacotl.' Word traveled with beans from Americas through Spain and France to English.
Haricots are nutritionally complete—they contain all 9 amino acids needed for protein—which is why beans became a 'survival food' across the world; one plant literally sustained civilizations when grain crops failed.
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