Similar Content to: Drum Sieve

1) In reference to poultry, the drumstick is the lower, meaty leg portion of the bird, such as a chicken, turkey or duck, which exists from the knee joint down to almost the foot. The drumstick is different from the drummette, which is the part of the bird's wing existing between the shoulder joint and the elbow joint. The drumstick is almost always sold as a "bone-in" piece of meat for roasting, stewing, grilling, or baking. The drumstick is a part of the leg of the bird, which consists of the drumstick and the thigh. Meat on the drumstick will always be referred to as dark meat, since the appearance is dark tan to clay in color.

2) In reference to a fruit or vegetable, the drumstick is a bean or pod, often referred to as murunga or muruggai, that grows on a tropical tree known as the Horseradish tree, named for the roots that have a similar spicy flavor of the root vegetable by the same name. Long, thin and stiff in texture, drumstick pods are harvested for the pulp inside the bean pod, which has a texture similar to jelly and a taste like asparagus. The pod is picked when it is young and cooked so the inner succulent pulp and tender seeds can be removed easily to be consumed. As the bean pod matures, the seeds harden and will need to be removed before consuming the pulp. Bean pods that are allowed to mature too long will result in a bitter tasting inner pulp. Drumstick beans are used for making curries, sauces, and gravies or for simply eating the pulp out of hand.