Pigeonpea, Cajanus cajan, is a perennial shrub in the family Fabaceae grown for its edible pods and seeds. Pigeonpea is a highly branched shrub with a woody base, slender stems and trifoliate leaves. The seed pods are flat and either straight or sickle shaped and measure 5–9 cm (2–3.5 in) in length.
Green Mung Beans are an ancient superfood from Asia that have been eaten for centuries by health conscious cultures aware of their nutritional benefits. They are an all natural plant based protein that are low in calories, low in fat, high in fiber and high in protein. Green Mung Beans can be eaten cooked or sprouted.
The pinto bean is a variety of common bean.
It is the most popular bean in the United States and northwestern Mexico, and is most often eaten whole
or mashed and then refried. Either way, it is a common filling for burritos in Mexican cuisine. Additionally, the young immature pods may be harvested and cooked as green pinto beans.
In Spanish, they are called frijol pinto literally “speckled bean” but, in South America, it is known as the poroto frutilla, literally “strawberry bean”. In Portuguese, the Brazilian name is feijão carioca which differs from the name in Portugal: feijão catarino. There are a number of different varieties of pinto bean, notably some originating from Northern Spain, where an annual fair is dedicated to the bean.
The kidney bean is a variety of the common bean (Phaseolus vulgaris). It is named for its visual resemblance in shape and colour to a kidney. Red kidney beans should not be confused with other red beans, such as adzuki beans.
Red kidney beans are commonly used in chili con carne and are an integral part of the cuisine in northern regions of India, where the beans are known as rajma and are used in a dish of the same name. Red kidney beans are used in New Orleans and much of southern Louisiana for the classic Monday Creole dish of red beans and rice.
A small black variety of the kidney bean, having cream-colored flesh and a sweet flavor, used in southern and Latin-American cuisine. Also called turtle bean. b. A fermented black soybean having a pungent salty flavor, preserved in salt and used in Asian cuisine.
The black turtle bean is a small, shiny variety of the common bean especially popular in Latin American cuisine, though it can also be found in the Cajun and Creole cuisines of south Louisiana.
The navy bean, haricot, pearl haricot bean, boston bean, white pea bean, or pea bean, is a variety of the common bean (Phaseolus vulgaris) native to the Americas, where it was domesticated. It is a small, dry white bean which is smaller than many other types of white beans, and has an oval, slightly flattened shape.
The green bean plants that produce navy beans may be either of the bush type or vining type, depending on which cultivar they are.
Other white beans include cannellini, ‘Great Northern’, the lima beans known as “butter beans”, and the runner bean.
Toor Dal is the famous Indian Lentils can be easily made very tasty with simple ingredients. This Toor Dal Recipe is boiled and then cooked in Onion, Tomatoes, Ginger and Garlic. Toor Dal is extremely delicious dal dish, because of its tangy taste and the seasoning of various seeds and asafoetida.
Toor Dal is famous with several other names, such as Tuvar dal, Arhar dal, Split pigeon pea, Tovar dal, Tur dal, Thuvaram paruppu and Kandhi pappu.
The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, garbanzo or garbanzo bean, and Egyptian pea. Chickpea seeds are high in protein.
Chickpea is a key ingredient in hummus, chana masala, and can be ground into flour and made into falafel. It is also used in salads, soups and stews, curry and other meal products like channa. The chickpea is important in Indian and Middle Eastern cuisine.
Moong or green gram is a small ¼-inch, round, olive-green bean that is mustard or off-white coloured inside. The beans have a sweet flavour, soft texture, and are easy to digest. Split moong beans or green moong dal is green gram that has been split but not skinned.
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The rose coco beans available in a 2kg packet from is also known by several other names including cranberry beans, borlotti beans and crab eye beans. Its botanical name is Phaseolus vulgaris. One advantage of rose coco beans is that they are cooked faster if they are pre-soaked for enough time. The rose coco beans are remarkable for their reddish stripes and designs which fade once cooked. It is popular with the Mexican, Italian, Portuguese and Mediterranean cuisines.