Pulses , Spices & Other Products



Dried legumes and their edible seeds, known as pulses, are classified into three groups - lentils, beans and peas. Legumes and Pulses are a natural source of protein, high in fibre and low in fat. They have a wide range of flavours and textures and form a large part of daily diet.

Pulses have been used as food for thousands of years. The lentil was probably one of the first plants ever to be domesticated by humans. Most pulses prefer warm climates but there are varieties which grow in temperate regions. They can be eaten fresh or dried and come in a great number of varieties with a range of colours, flavours, and textures. In spite of its common name, the peanut or groundnut is also a legume rather than a nut.

All pulses, except for soya beans, are very similar in nutritional content. They are rich in protein, carbohydrate and fibre, and low in fat which is mostly of the unsaturated kind. They are also important sources of some B vitamins. Fresh pulses contain vitamin C, but this declines after harvesting and virtually all is lost from dried pulses. Canned pulses however, retain about half their vitamin C except for canned, processed peas which have been dried before canning. Canning doesn't affect the protein content, eliminates the need for soaking and considerably reduces the cooking time compared with dried pulses. Frozen peas will have also lost about a quarter of their vitamin C content

Pulses are usually eaten for their high protein content. A typical nutritional breakdown is that for haricot beans which are used to make baked beans, contain, per 100g dried beans: 21.4g protein, 1.6g fat, 45.5g carbohydrate, 25.4g fibre, 6.7mg iron and 180mg calcium.

The nutritional quality of the soya bean is superior to that of other pulses. It contains more protein and is also a good source of iron and calcium. The nutritional breakdown of soya is per 100g of dried beans: 34.1g protein, 17.7g fat, 28.6g carbohydrate, 8.4mg iron and 226mg calcium. Dried soya beans are lengthy to prepare because they need at least 12 hours soaking and 4 hours cooking time, boiling for the first hour, but nowadays a large number of soya based foods including tofu, tempeh and textured vegetable protein (soya mince or chunks) are available.

Green Split Peas
Dry Green Peas
Yellow Split Peas
Dry Yellow Peas
Lentils Regular
Lentils  Eston
Lentils Large Green
Lentils Crimson (reddish brown seed coat )
Lentils Crimson ( Red Chief )
ChickPeas Kabuli Type
ChickPeas Desi Type
RedKidney Beans
BlackEyed Beans

The name spice is derived from the word species, which was applied to groups of exotic foodstuffs in the Middle Ages. Aromatically scented herbal products have been used since ancient times to flavor foods and for preparing incenses and perfumes. Exotic imports obtained from Asia were particularly appealing to Greeks and Romans, who spent vast fortunes on trade with Arabia, which was the center of the spice trade. Rare spices were utilized in cooking as a sign of wealth in Rome, and later in Medieval and Renaissance times, and the privileged developed an exaggerated taste for spicy foods. It is now impossible to give a strict definition of a spice: the word suggests an imported tropical herbal plant or some part of it that is valued for providing color and aromatic flavoring along with stimulating odor for use in cooking

Red Chillies
Cumin Seeds
Black Pepper ( Whole )
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Broom Sticks
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