Pulses are the edible seeds of plants in the legume family. Pulses grow in pods and come in a variety of shapes, sizes and colors. The United Nations Food and Agriculture Organization (FAO) recognizes 11 types of pulses: dry beans, dry broad beans, dry peas, chickpeas, cow peas, pigeon peas, lentils, Bambara beans, vetches, lupins and pulses nes (not elsewhere specified – minor pulses that don’t fall into one of the other categories).
The mung bean is packed with vitamins and nutrients, and is a versatile element of a healthy diet. It can be used as an ingredient in both savory and sweet dishes. We originate mung beans in Southeast Asia and India, and distribute this pulse to customers in the World.
The chickpea is an important element of Indian, Mediterranean and Middle Eastern cuisine. It is a key ingredient in hummus and and can be ground into flour to make falafel. It is also used in salads, soups, stews, curry and other meal products. We originate chickpeas in India and distribute this pulse domestically.
Broad beans are one of the oldest cultivated vegetables known to man. They have been eaten as a staple food since medieval times. Broad beans are a member of the Legume family. Thick fleshy pods protect the edible seeds. Broad beans are a source of protein and carbohydrate whilst low in fat, which makes them an ideal choice for vegetarian and low fat recipes. They are also a source of fibre, Vitamin C, folic acid, pantothenic acid, Vitamin A and niacin.
Yellow peas are nutritionally valuable, as a rich source of vitamins A, B and C, fiber, protein and potassium. They tend to fall apart when thoroughly cooked, and are therefore a useful thickening element for stews, soups and curries. We source yellow peas from Ukraine for distribution in India.