The binomial name of Butter bean is Phaseolus lunatus. It is commonly known as the lima bean or butter bean; it is also known as Haba bean, Pallar bean, Burma bean, Guffin bean, Hibbert bean, Sieva bean, Rangoon bean, Madagascar bean, Paiga, Paigya, prolific bean, civet bean, sugar bean or đậu ngự (Vietnamese). By 1301, cultivation had spread to North America, and in the sixteenth century, the plant arrived and began to be cultivated in the Eastern Hemisphere. The small-seeded wild form (Sieva type) is found distributed from Mexico to Argentina, while the large-seeded wild form (Lima type) is found distributed in the north of Peru. In the Southern United States, lima beans and butter beans are seen as two distinct types of beans. These beans are white, of almost uniform size, and flat oval-shaped. They are soft, tender, and tasting. Because of their sweetness, it is essential that they are protected from infestation. By boiling they are converted into paste or jelly for cakes or cookies, and also used for soups or curries. It is also one of the ingredients used in the manufacture of vermicelli.