Also can get it from a can of chickpeas. The liquid already in the can is aquafaba
Also for best results, looking up “[dish] aquafaba recipe” will often work a bit better than 1:1 substitution because it can sometimes benefit from slight ratio changes of other ingredients. Though 1:1 substitution will still work
Bean Water, it translates to bean water. Nothing against, I save the bean water for baking when I use canned garbanzos to make hummus. I don’t need to fancy it up by calling it Aqua faba.
Doesn’t the word predate English?