Desi Chick peas
The Desi type is smaller in size, has a thick, dark colored seed coat and is either de-hulled and split or de-hulled and ground into flour. It can also be roasted and puffed after splitting. Desi Chick peas has high fiber content compared to the Kabuli variety, which has small, darker seeds and a rough coat, cultivated mostly in the Australia, Indian subcontinent, Iran, Mexico & Ethiopia. The Desi (meaning 'country' or 'local' in Hindi) is also known as Bengal gram or kala chana. The Desi type is used to make Chana Dal, which is a split chickpea with the skin removed. Desi Chick peas are used mainly in dhal, sauces, puffed or ground into flour. It is widely used in Asian and African cuisines. Desi is likely the earliest form since it closely resembles seeds found both on archaeological sites and the wild plant ancestor (Cicero reticulate) of domesticated chick peas, which only grows in southeast Turkey, where it is believed to have originated. Desi chick peas have a markedly higher fiber content than Desi types have small angular seeds weighing about 120 mg, are wrinkled at the beak and range in color from brown, light brown, fawn, yellow, orange, black or green. They are normally dehulled and split to obtain dhal and are favored in India. It is mainly produced in Australia, Canada, Myanmar, Ethiopia, Tanzania and Malawi in Africa & exported to India, Bangladesh, Pakistan & Sri Lanka.
Usage & Advantages
Helps Control Blood Sugar Levels Increases Satiety and Helps with Weight Loss Improves Digestion Thanks to a High Fiber Content. Helps Protect Against Heart Disease and Cancer. Provides Essential Vitamins and Minerals Great Source of Plant-Based Protein
| Quality | The grades are Machine Cleaned, HPS (hand-picked and selected) Sortexed |
| Variety | Brown, Light Brown & Yellow |
| PACKING | 25kg,40kg,50kg bag in PP Bag OR AS PER BUYER REQUIREMENT |
| LOADING | 24MT in 20'FCL |
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