As your partner of choice pulses are the edible seeds of certain pod-bearing plants, such as peas, lentils and beans, we offer a wide variety of bulk dry pulses. Once again we have developed these highly successful long term relationships over a great many years and we are delighted to supply product from USA, Central and South America and China to name but a few countries from around the world. We have the ability to match crops to our clients on-going requirements.
From medium sized, oval with a matte black colour black beans are a sweet tasting with a mushroom-like flavor and a soft texture. This is one of the most popular beans in America, they can be served by themselves or as a side dish mixed with peppers, fruit, refried beans or rice.
Small to medium sized, white skinned, kidney-shaped with a small black-eye and very fine wrinkles. Black- eye beans have a light smooth texture and a very thin skin so they will cook quickly – these beans have an intensely scented aroma and distinctive nut-like flovor.
Small (4.5-5.0mm) with a dark greenish brown speckled skin and yellow cotyledon. Famous for its thin skin that holds together well when cooked – high starch content creates flavorful dishes with a rich, creamy texture.
Small (4.5-5.5mm) lentil with a green skin and yellow cotyledon. Low in starch and colour content makes clear soups and its also used in salads with a relatively neutral flavor.
medium in size (5.5-6.0mm) lentil with a green skin and yellow cotyedon, used in soups and has relatively neutral flavor.
Small sized, pale yellow – in India they are red, black and brown chickpeas, the chichpea is the most widley used legume in the world. With a firm texture with a flovor similar to chestnuts – they are used in making hummus, falafel and cocido (Spanish stew)
Medium-sized white bean, flat and kidney shaped. Delicately flavored with a thin skin but must be soaked before cooking, popular in baked bean casserole dishes and can be substituted for any white bean in most recipes.
Large (6.0-7.0mm lentil with a green skin and a yellow cotyledon. Perfered lentil within Europe and Latin America, flovor and texture varies widely depending on Country and regions of origin but they are richer than the smaller varieties.
Baby and large varieties, kidney shaped, very flat with a greenish-white colour. Smooth flovor popularly served as a side dish or in soups and stews.
Small (4.5-5.0mm) with reddish brown and a red orange cotyledon. Hold together well when cooked and work best for soups, stews, salads, and side dishes – Husked lentils cook very rapidly and generally turn to puree when cooked.
Small sized brown oval shaped, they are also known as the Congo pea and the Angola pea. A nutty earthy flovor and are often served with rice – In India they are blended with lentils to make daal..a soup like curry.
Medium sized oval with a soft pink skin with reddish-brown speckles. The most widely produced and most popular bean in America – they also contain the most fiber of all the bean varieties..commonly used for making refried beans, soups, stews and many other dishes.
We have a large number of varities, kidney-shaped with a deep glossy red colour(dark red kindeys) or deep glossy pink colour (light red colour) – smoother in taste and texture than the dark red kidney bean, this red bean is popular in the Caribbean region, where they are normally served with rice.
Small to medium sixed plump round beans, dark red in colour, smoother in taste and texture than the dark red kidney bean, this red bean is popular in the Caribbean region, where they are normally served with rice.
Whole green peas which are husked and processed to be split in two, this results in a 4.0-5.0mm dark green cotyledon that is a little softer and easier to cook, used in soups, casseroles and in place of lentils in some recipes.
Whole yellow peas which are husked and processed to be split in two, this results in a 4.0-5.0mm dark yellow cotyledon that is a little softer and easier to cook, earthier flovor than green peas and are used in soups and British pease pudding.
Medium in size (5.5-6.0mm) with a greenish-tan speckled skin, tender with a thin skin and delicate flavor and cooks quickly.
Approx 6-7mm in diameter and usally pale green in colour, they have a mild sweet flavor. They are sometimes coated and eaten as snacks but have a variety of other uses, when broken in two they produce a split pea that is darker and more vibrant green in colour.
About 6-7 mm in diameter and usally pale yellow in colour and have a mild slightly sweet flavor, used in soups and stews and they have a slightly different taste than green peas. When broken in two they produce a split pea that is a darker and more vibrant yellow in colour.