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Di laman Phaseolus vulgaris:
"Di Mexico, Amerika Tengah, dan Amerika Selatan, rempah tradisional yang digunakan dengan kacang ialah epazote, yang juga dikatakan membantu penghadaman. Di Asia Timur, sejenis rumpai laut, kombu, ditambah kepada kacang semasa ia dimasak untuk tujuan yang sama. Garam, gula, dan makanan berasid seperti tomato boleh menyebabkan kacang mentah menjadi keras, menghasilkan kacang berperisa tetapi memanjangkan sedikit masa memasak.[perlu rujukan]
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