Green Peas Split are dried, shelled green peas that have been split into halves for quicker cooking. They have a mild, slightly sweet flavor and are rich in protein, fiber, vitamins, and minerals. Commonly used in soups, stews, curries, and snacks, split green peas cook to a soft, creamy texture and add both nutrition and taste to a variety of dishes.

LSKB (Pinto Beans) are medium-sized legumes with a beige base and reddish-brown speckles, known for their creamy texture and earthy, slightly nutty flavor. Commonly used in Latin American and Southwestern cuisines, they are perfect for refried beans, chili, soups, and stews. Rich in protein, fiber, and essential nutrients, LSKB Pinto Beans are a nutritious, versatile option that holds their shape well during cooking while absorbing flavors beautifully.

Pigeon Peas (also known as Toor Dal or Arhar Dal) are small, round legumes with a beige or pale yellow color. They have a mildly nutty flavor and a firm texture that softens upon cooking. Widely used in Indian, Caribbean, and African cuisines, pigeon peas are a staple ingredient in dals, stews, soups, and rice dishes. Rich in protein, fiber, and essential nutrients, they provide a nutritious, hearty base for wholesome meals and are valued for their versatility and quick cooking time.

Red Lentil Whole are whole, un-split red lentils with a reddish-brown outer skin. Unlike split red lentils, whole red lentils take longer to cook and hold their shape better, offering a slightly firmer texture. They have a mild, earthy flavor and are rich in protein, fiber, and essential nutrients. Ideal for soups, stews, and salads, whole red lentils add nutrition and a hearty bite to a variety of dishes.