We supply high quality peas, pulses and beans to markets around the world. We work alongside a related farming operation with over 8,000 acres across Alberta & Saskatchewan. We pride ourselves in providing customers a complete, locally sourced, farm-to-plate solution. Certifications include Hazard Analysis Critical Control Point (HAACP), ISO 9001:2008, and Kosher. To place an order or for pricing contact North America/International: Al at (780) 404-1407 or email email@example.com
Kabuli (Cicer arietinum)Also known as: Chick Peas, Bengal Gram, Gram, Chana, Pois Chicke, Shihu, Garbanzo, Chola, Ceci, Cici, Cheechee, Pois Chiche, Gran, Kabuli, Channa, or Safaid Beans. A product of Canada, Garbanzo Beans are small, hard, beige beans about 3/8 inch round. The nutty flavor and firm texture of the Garbanzo Bean makes it very versatile. Garbanzo are found often in Indian and Mediterranean dishes. They are high in fat content and are a good source of calcium, the B Vitamins, protein and iron. Ground Garbanzo Beans are used to make hummus, falafel and spicy breads. Ground Garbanzo Beans are also referred to as Cici Flour or Chick Pea Flour. Garbanzos are believed to have come from Mesopotamia and were first cultivated about 5000 BC.
Desi Chickpeas(Cicer arietinum)Also Know as: Kala Chana, Bengal Gram, Gram, Chana, Pis Chiche, or Chihu. A product of Canada, Desi Chickpeas are a light to dark brown colour. They are in the 6 to 7mm range, with a thick seed coat. About 80% of the Desi Chickpeas produced are split in half to make Chana Dahl, and 80% of this split form are ground into a flour called Besan.
Chana Dahl(Cicer arietinum)Also know as: Split Desi Chickpea, Bengal Gram, Yellow Gram, Gram, Chana Pois, or Chicke Shihu. Chana Dahl are made from Desi Chickpeas which are peeled and cut in half. This type of legume dates from 6000 BC and have been found buried with Egyptian mummies. They were brought to India by the Greeks and are now an important staple food in South Asia.
Being rich in fiber and protein, split pea can help you a great deal in your weight loss efforts. Even a small portion of this food is filling as it makes you feel fuller for longer. Plus, it is nutritious (rich in vitamins B1, B5, K, and folate, iron, magnesium, zinc, etc.) and fat-free. Due to their high protein content, you can count split peas as a vegetable or a protein serving. In fact, the split pea and the green pea are one in the same. ... Green split peas are identical to green peas. The difference lies in how they are processed. Both are the seeds of Pisum Sativum.
Black BelugaTiny, dark, and dense, black lentils–also known as beluga lentils–are named for the caviar they amazingly resemble. They are inexpensive, easy to cook, protein-packed, and delicious. Unlike other lentils that tend to get mushy when cooked, beluga lentils hold their shape and al dente texture during the cooking process. They are naturally gluten-free and low in sodium. Lentils are high in protein. ... Black Beluga Lentils are a good source of both soluble and insoluble fiber. A high fiber diet has been shown to reduce cholesterol and blood pressure, improve digestion, help to lower blood sugar levels, and contribute to healthy weight.
Black BeansThe antioxidants, fiber, protein, and carbohydrates in black beans make them nutritionally powerful. A diet rich in beans can reduce your risk of several serious medical conditions and help your body to process calories more effectively. Nutritionally speaking, both black beans and kidney beans are virtually identical. They have almost the same calories, fiber, and vitamin content. The only real difference is the taste Black beans: 41 grams of carbs, 15 of which are fiber.
Brown Lentils This is by far the most common variety of lentil, and probably the one that you see at your local grocery store. They can range in color from khaki-brown to dark black, and generally have a mild, earthy flavor. They cook in about 20 to 30 minutes and hold their shape very well. Green lentils take slightly longer to cook than brown ones because they have a harder exterior but they will old their shape better. Brown lentils are softer and can be mashed. Both varieties add flavor to soups and salads and will stand alone if necessary with some flavor as their own vegetable dish
French lentils are a variety of green lentils. What sets them apart from standard green lentils is their slightly darker hue and smaller size — they're about one third the size of standard green lentils. 'French' style Green Lentils, also known as Puy lentils, are small, olive coloured legumes that have a delightfully earthy, peppery flavour and aroma. These yummy lentils are fast cooking, requiring no pre-soaking, and remain whole when done. Delicious and convenient in salads, burgers, soups and more.
red splitlentils are low in calories, rich in iron and folate and an excellent source of protein. They pack health-promoting polyphenols and may reduce several heart disease risk factors. They're easily cooked in 5–20 minutes, which — like soaking — reduces their antinutrient content. Eating one serving a day of lentils can significantly reduce 'bad cholesterol' and therefore the risk of cardiovascular disease, a new study has found. North Americans on average currently eat less than half a serving a day.
Decorticated Whole Red Lentils, also known as “Footballs”, are made from the Whole Red Lentil. The skin is removed from the lentil, leaving the inside portion of the seed whole (not split). The result is a beautiful intact, reddish-orange polished product. It is now widely grown in Canada, primarily in the province of Saskatchewan where the cooler temperatures of the prairies and good soil conditions support its growth. Some lentil production also occurs in the southern regions of Alberta. Canada is the leading producer and exporter of lentil.
Split peas are a type of field pea, which is a pea grown specifically for drying. Split peas are the mature form of green peas: the dried seeds of peas are peeled and then split, increasing the surface area of the pea. ... Yellow and green split peas have a similar nutritional content and cooking time, but yellow peas tend to have a more earthy flavor, while green peas are sweeter.
Laird variety is the largest type in green Lentils family. Approximately 6 to 7 mm lentil with relatively green skin and yellow cotyledon. Laird lentils have long been the preferred lentil type in much of Europe, Middle East and Latin America. Those that are marketed just as green lentils will be in one of three classes according to size. If large, they may be the Laird lentil or one of several similar varieties. If the green lentil is medium in size, it will be the Richlea lentil or the like. The classic small green lentil variety is the Eston lentil.
The classic small green lentil variety is the Eston lentil. Fortunately, when cooking, you won't have to struggle with which is which as these basic brown and green varieties have similar cooking times and water-to-lentil proportions. Green lentils are rich in antioxidants, iron, and magnesium. ... They have the same grey-green color, and are known for having the best texture and flavor of all lentil varieties.
Pinto beans are extremely nutritious. They're an excellent source of protein, fiber, vitamins, and minerals. These nutrients may provide several benefits, including improved blood sugar control and heart health. Pinto beans are also rich in various antioxidants and may help lower your risk of chronic disease. If you make it a habit to eat beans, you're more likely to have a lower body weight, slimmer waist, and a lower body mass index (BMI). Studies show that obese men on a protein-rich diet lost more weight with beans as their top protein source.