Chickpeas
The chickpea, also known as chick pea (Cicer arietinum), is an annual legume that belongs to the family Fabaceae, subfamily Faboideae. This versatile crop has various names, including gram or Bengal gram, chhana, chana, or channa, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are an excellent source of protein, making them a popular ingredient in a wide range of dishes.
Archaeological evidence suggests that chickpeas have been cultivated for at least 9500 years in the Middle East, making them one of the earliest cultivated legumes. Today, they play a prominent role in Mediterranean and Middle Eastern cuisines, where they are used to make hummus, falafel, and other dishes.
Kabuli chickpeas
In addition, chickpeas are an important ingredient in Indian cuisine, where they are used in salads, soups, stews, and curries, including chana masala. They are used in a variety of other food products that contain channa (chickpeas). Chickpeas are also ground into flour and used to make soup, bread, and sweetmeats.
Desi Chick peas
Consuming chickpeas can be beneficial for individuals with diabetes and high cholesterol, as they are rich in protein, carbohydrates, and oil They are an abundant source of folate, zinc, and vitamins B6 and C.
There are two groups of chickpea – desi and kabuli – mainly distinguished by seed size, shape and colour.
LENTILS
Lentils are a type of legume that have been cultivated for thousands of years in various parts of the world. They have a distinctive lens-like shape and are available in a variety of colors, including green, brown, red, and black.
Historical records suggest that lentils were first cultivated in the Middle East and Mediterranean regions around 8,500 years ago. They were an important food source for ancient civilizations, including the Greeks and Romans, and were introduced to other parts of the world by traders and explorers.
Nutritionally, lentils are a rich source of protein, fiber, vitamins, and minerals. They are also an excellent source of folate, iron, phosphorus, and potassium.
There are several types of lentils available in the market, including green, brown, red, and black lentils. Green and brown lentils have a mild, earthy flavor and are commonly used in salads and soups. Red lentils have a sweeter taste and are often used in Indian and Middle Eastern dishes.
They are a versatile ingredient that can be used in a variety of dishes, from soups and stews to salads and curries.
In addition to their nutritional value and culinary versatility, lentils are also a sustainable crop that can benefit the environment. They have a relatively low carbon footprint and can help to reduce soil erosion and increase soil fertility. By offering high-quality lentils to your customers, you can erosion.
Fava beans
Fava beans, also known as broad beans, are a type of legume that have been cultivated for thousands of years in various parts of the world, including the Mediterranean, Middle East, and North Africa. They have a distinctive flavor and are available in different sizes, ranging from small to large.
Historical records suggest that fava beans were first domesticated in the Mediterranean region around 6000 BCE and were later introduced to other parts of the world by traders and explorers. They have since become a popular ingredient in many cuisines around the world, including Mediterranean, Middle Eastern, and African.
Nutritionally, fava beans are a rich source of protein, fiber, vitamins, and minerals.
There are several types of fava beans available in the market, including small, medium, and large beans. Small fava beans are commonly used in Mediterranean and Middle Eastern dishes, while larger beans are often used in stews and soups.
In addition to their nutritional value and culinary versatility, fava beans are also a sustainable crop that can benefit the environment. They have a relatively low carbon footprint and can help to reduce soil erosion and increase soil fertility. By offering high-quality fava beans to your customers, you can contribute to a healthier, more sustainable food system.