Pulses
Red lentils are renowned for their fast-cooking time but tend to soften and become mushy, making them particularly well-suited for thickening soups, stews, and sauces. Whole red lentils require longer cooking times compared to split red lentils. In terms of…
Red lentils are renowned for their fast-cooking time but tend to soften and become mushy, making them particularly well-suited for thickening soups, stews, and sauces. Whole red lentils require longer cooking times compared to split red lentils. In terms of composition, lentils are often categorized alongside beans and peas and are recognized as an excellent source of plant-based protein. Our sourcing partner sources its red lentils from Australia and Canada, ensuring reliable distribution across the Indian subcontinent.
Pulses
Black matpe is rich in protein, potassium, calcium, and iron, making it a highly nutritious food source. It is consumed in various forms, including whole or split, or as a batter; and is used in the preparation of a wide array of cuisines. Notably, it…
Pulses
Chickpeas are a fundamental ingredient in Indian, Mediterranean, and Middle Eastern cuisines, and they represent the most widely consumed pulse in the Indian subcontinent. They are processed into various forms, including flour, split, and whole, and are used…
Pulses
Faba beans are popular in Latin America and parts of Asia but are most popular in Northern Africa. They are often dried and salted and eaten as a snack, or as a deep-fried ball, known as a falafel. Additionally, faba beans are used in salmon feed for their…
Pulses
Lupin beans are low in fat, high in protein, and packed with nutrients such as Vitamin B, folate, and Vitamin K. Traditionally enjoyed as a pickled snack in the Mediterranean, Latin America, and North Africa; lupins can also be ground into flour and used in…