Cowpea seeds, also known as lobhiya seeds, are the seeds of the cowpea plant (Vigna unguiculata). They are oval-shaped, small, and come in various colors including black, brown, red, and white. Cowpea seeds are widely cultivated and consumed in many parts of the world, particularly in Africa, Asia, and the Americas. They are highly nutritious, rich in protein, dietary fiber, vitamins, and minerals. Cowpea seeds are versatile and can be used in a variety of culinary preparations. They can be cooked and added to soups, stews, curries, or used as an ingredient in salads, side dishes, and even desserts. Cowpea seeds are also used in animal feed and are valued for their ability to improve soil fertility and fix nitrogen, making them an important component of sustainable farming systems. The versatility, nutritional benefits, and agronomic advantages of cowpea seeds contribute to their popularity and widespread cultivation in many agricultural and culinary contexts.