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Products We Deal
Red Lentil
Also called as Whole Red (Crimson Type), Red lentil is an edible pulse. It is a bushy annual plant of the legume family, known for its lens-shaped seeds. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each.
Crimson whole red Lentils (Lens Esculenta) are shelled, orange cotyledon colored lentils. They are high in protein like any legume, bean or lentil. Crimson Lentils also cook much faster than other lentils.
Green Lentil
A small, disk-shaped legume that has a firm texture and a nutty taste. Dried green lentils do not require presoaking like many dried beans and they tend to cook faster. They are used in many soups and side dishes and are very popular in European cooking.
Green Peas
Peas are designated into two classes, Green Peas and Peas other than green. The method of determining the class of a pea is by cotyledon colour and, in the case of Maple, Austrian, Vienna and Dun peas, seed coat and cotyledon colour. Marrowfat peas are considered as Peas, other than green. Samples of peas are graded according to the food pea grade determinant tables unless designated by the shipper as feed peas, and then the feed pea grade determinant table is used.
Yellow Peas
Whole Yellow Peas (Pisum sativum) are part of the legume family. Whole Peas are about 1/4 of an inch wide and pale yellow in color. Whole Dried Peas have a history going back some 10,000 years. Originally from the Middle East, Peas soon spread throughout the Mediterranean region and on to India and China. The cultivation of Peas in Europe helped to stave off a famine in England in 1555. Peas are most commonly used in their split form. Today, Canada is the world’s largest exporter.
Chick Peas
The name chickpea comes from the Latin word cicer, referring to the plant family of legumes, Fabaceae. It is also known by its popular Spanish-derived name, the garbanzo bean. Kidney beans, black beans, lima beans, and peanuts are other familiar foods found in this legume family. These plants produce edible seeds, called pulses, that have high nutritional value. Two main varieties of chickpeas are the larger round light-colored Kabuli-type, common in the United States, and the smaller dark irregularly shaped Desi-type often used in India and the Middle East.