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It is safe to say that when the word "drumstick" is uttered, several things might come to mind. For a musician, that first thing could be the sort of drumstick that is used to, well, play the drums. The more common thought is that of a piece of poultry, also known as the drumstick. This drumstick is the lower part of the leg the fowl. Composed of dark meat, the drumstick is easy to eat with your fingers because of a protruding bone and is quite popular for snacking, as it has a high skin-to-meat ratio.
Another type of drumstick is an Asian plant. These drumsticks are long, thin pods that grow on Moringa trees and get their name from their hard outer casing. Inside that casing, however, is a soft interior which tastes slightly of asparagus. The pods are often prepared in a similar way to green beans, getting chopped into small lengths and tossed into stews, curries and noodle dishes. The seeds inside the drumsticks are edible and are about 40% oil, which can be extracted and used for cooking.
The final type of drumstick is my favorite and has been since I first had one as a kid.
