Pulses
Bengal Gram
Bengal Gram, also known as Chana Dal, is a split, yellow legume with a mild, nutty flavor. It is a staple in Indian cuisine, used in dishes like dals, soups, and curries. Its high protein content and rich taste make it a popular choice for vegetarian diets. Bengal Gram is also used in various snacks and sweets.
Black Gram
Black Gram, or Urad Dal, features small, black, and oval-shaped seeds with a rich, earthy flavor. It is commonly used in South Asian cooking, particularly in dals, dosas, and idlis. Black Gram is known for its high protein and fiber content. It is also used in various traditional Indian dishes to enhance flavor and texture.
Chickpea Bean
Chickpea Beans, also known as Garbanzo Beans, are round and beige legumes with a nutty taste and grainy texture. They are integral to Mediterranean and Middle Eastern cuisines, featured in dishes like hummus and falafel. Chickpeas are packed with protein and fiber, making them a nutritious addition to many meals.
Cowpea Bean
Cowpea Beans, also known as Black-eyed Peas, are small, oval legumes with a distinct black spot. They are commonly used in Southern American and Mediterranean dishes and have a slightly earthy flavor. Cowpeas are rich in protein, fiber, and essential nutrients. They can be cooked in a variety of ways, including soups, stews, and salads.
Field Beans
Field Beans, or Fava Beans, are large, flat legumes known for their mild, nutty flavor. They are used in Mediterranean and Middle Eastern cuisines in dishes like soups, stews, and salads. Field Beans are high in protein and dietary fiber. They can be enjoyed fresh or dried, and they have a distinctive taste and texture.
Horse Gram
Horse Gram is a small, reddish-brown legume known for its hardiness and high nutritional value. It is commonly used in Indian and Sri Lankan cuisine to make soups, stews, and dals. Horse Gram is rich in protein, fiber, and essential minerals, and is often used in traditional remedies.
Green Gram
Green Gram, also known as Moong Dal, is a small, green pulse that has a mild flavor and is used extensively in Asian cuisine. It is often used in soups, salads, and as a base for various dishes. Green Gram is rich in protein, vitamins, and minerals, and is often enjoyed in both its whole and split forms.
Moth Bean
Moth Beans are small, beige legumes that are commonly used in Indian cuisine. They have a slightly nutty flavor and are often used in curries, stews, and salads. Moth Beans are high in protein, fiber, and essential nutrients, making them a healthy addition to various dishes.
Green Peas
Green Peas are small, round, and green legumes that are sweet and tender when cooked. They are widely used in a variety of dishes, including soups, stews, and salads. Green Peas are rich in vitamins, minerals, and fiber, and are enjoyed both fresh and frozen.
Black Peas
Black Peas, or Black-eyed Peas, are small, round beans with a distinctive black spot. They are often used in Southern and Mediterranean dishes and have a slightly earthy flavor. Black Peas are high in protein and fiber, making them a nutritious addition to various recipes.
Red Gram
Red Gram, also known as Toor Dal or Pigeon Pea, is a split legume with a reddish-brown color. It is commonly used in Indian cuisine for making dals, curries, and soups. Red Gram is high in protein and fiber, and is known for its rich, nutty flavor.
Red Kidney Bean
Red Kidney Beans are large, kidney-shaped legumes with a deep red color. They are commonly used in chili, soups, and salads. Red Kidney Beans are rich in protein, fiber, and iron, and need to be cooked thoroughly to neutralize toxins found in raw beans.
Soybean
Soybeans are small, round, and typically yellow legumes known for their high protein content. They are used to make a variety of products including tofu, soy milk, and edamame. Soybeans are a versatile ingredient in both vegetarian and non-vegetarian diets.
Red Lentil
Red Lentils are small, orange legumes that cook quickly and have a mild, slightly sweet flavor. They are commonly used in soups, stews, and curries. Red Lentils are high in protein, fiber, and essential nutrients, and they tend to break down into a mushy texture when cooked.
Faba Bean
Faba Beans, also known as Broad Beans, are large, flat legumes with a mild, nutty flavor. They are used in Mediterranean and Middle Eastern cuisines, often in soups, stews, and salads. Faba Beans are rich in protein, fiber, and essential vitamins.
Bambara Bean
Bambara Beans are small, round legumes that grow in pods and have a nutty flavor. They are popular in West African cuisine and are often used in soups and stews. Bambara Beans are high in protein and essential nutrients, and they are known for their ability to grow in poor soil conditions.
Pigeon Peas
Pigeon Peas are small, oval legumes that are used in various cuisines, particularly in Indian, Caribbean, and African dishes. They have a slightly nutty flavor and are often used in soups, stews, and curries. Pigeon Peas are rich in protein and fiber and can be used both dried and fresh.
Lupin
Lupin Beans are large, flat legumes known for their high protein content and slightly bitter taste. They are often used in Mediterranean cuisines and can be eaten as a snack or added to salads and dishes. Lupin Beans are rich in protein and fiber and are known for their versatility.
Vetches
Vetches are legumes that are similar in appearance to peas and beans. They are often used as cover crops to improve soil fertility and are occasionally used in cooking. Vetches are rich in protein and can be used in soups and stews, though they are less common in culinary applications.
Peanuts
Peanuts are legumes that are often mistaken for nuts. They are small, round, and have a slightly sweet, nutty flavor. Peanuts are used in a variety of products, including peanut butter, snacks, and candies. They are rich in protein, healthy fats, and various vitamins and minerals.
Split Urad Dal With Skin
Split Urad Dal With Skin is a type of black gram that is split but retains its outer skin. It has a strong, earthy flavor and is commonly used in Indian cuisine. It is often used in dals, idlis, and dosas, and provides a rich source of protein and fiber.
Skinned Black Gram
Skinned Black Gram, also known as Urad Dal, is black gram that has had its outer skin removed. It has a smoother texture and is used in a variety of Indian dishes such as dals and idlis. It has a mild, nutty flavor and is high in protein and fiber.
Yellow Lentil
Yellow Lentils are small, yellow legumes that cook quickly and have a mild, slightly sweet flavor. They are commonly used in Indian and Middle Eastern cuisines, particularly in soups and dals. Yellow Lentils are high in protein and fiber, and they break down into a creamy texture when cooked.
Split Green Gram
Split Green Gram, also known as Moong Dal, is a small, green pulse that has been split to remove the husk. It is commonly used in Asian cuisines and has a mild flavor. Split Green Gram cooks quickly and is rich in protein, fiber, and essential nutrients.
Whole Red Lentil
Whole Red Lentils are small, red legumes with a slightly sweet flavor. They are commonly used in soups, stews, and curries. Unlike split red lentils, whole red lentils retain their shape better during cooking and offer a hearty texture and rich flavor.
Black Chickpeas
Black Chickpeas, also known as Kala Chana, are smaller and darker than regular chickpeas. They have a nuttier flavor and firmer texture. Black Chickpeas are commonly used in Indian and Middle Eastern dishes and are rich in protein, fiber, and essential nutrients.
Dried Green Chickpeas
Dried Green Chickpeas are young chickpeas that have been dried. They have a slightly sweet, nutty flavor and are used in various dishes such as soups and stews. Dried Green Chickpeas are high in protein and fiber and can be soaked and cooked to enhance their texture and flavor.
Adzuki Beans
Adzuki Beans are small, red beans with a sweet flavor and smooth texture. They are commonly used in East Asian cuisine, particularly in sweet dishes and desserts. Adzuki Beans are high in protein and fiber, and they cook quickly compared to other beans.
Dried White Peas
Dried White Peas are legumes that have been dried for preservation. They have a neutral flavor and are used in a variety of dishes, including soups and stews. Dried White Peas are high in protein and fiber and require soaking before cooking.
Proagro Mustard 5111
Proagro Mustard 5111 is a hybrid mustard variety known for its high oil content and disease resistance. It is used primarily for its seeds, which are ground to make mustard spice. This variety is appreciated for its consistent yield and quality in mustard oil production.
Proagro Mustard 5222
Proagro Mustard 5222 is a hybrid mustard variety designed for high yield and robust growth. It is known for its high oil content and resistance to common mustard diseases. This variety is widely used in mustard oil production and offers excellent seed quality.
Pioneer 45s46
Pioneer 45s46 is a high-performing hybrid mustard variety. It is known for its vigorous growth and high oil yield. This variety is used in mustard oil production and is valued for its disease resistance and consistent performance.
Pioneer 45s35
Pioneer 45s35 is a mustard hybrid recognized for its high yield and oil content. It offers strong disease resistance and performs well in various growing conditions. This variety is ideal for commercial mustard oil production and ensures good seed quality.
Sriram 1666
Sriram 1666 is a hybrid mustard variety known for its high oil yield and resistance to pests. It has been developed for superior performance in various climatic conditions. This variety is preferred for its reliable output and quality of mustard seeds.
Adv 414 (Adanta 414)
Adv 414, also known as Adanta 414, is a high-yielding mustard variety with excellent oil content. It is known for its disease resistance and adaptability to different environments. This hybrid is favored for its robust growth and consistent seed quality.
Rh-749
Rh-749 is a high-yielding hybrid mustard variety with excellent oil content. It is known for its robust growth and resistance to common diseases. This variety is widely used in mustard oil production for its reliable performance and quality seeds.
Nuziveedu (Champion)
Nuziveedu (Champion) is a hybrid mustard variety known for its high yield and excellent oil content. It has strong disease resistance and performs well in diverse growing conditions. This variety is ideal for commercial mustard oil production due to its reliable output and quality.
Star10-15
Star10-15 is a mustard hybrid variety that is renowned for its high oil yield and robust growth. It offers strong disease resistance and is adaptable to various climatic conditions. This variety is preferred for its high-quality seeds and consistent performance in mustard oil production.