Our Products
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Pigeon Peas
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.
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Moong Beans
Moong Beans (also called green gram) are small, green legumes prized for their mild, slightly sweet flavor and high nutritional value. They are rich in protein, fiber, vitamins, and minerals, making them a healthy choice for various diets. Commonly used whole or split, moong beans cook quickly and are popular in soups, salads, stir-fries, and traditional dishes across South Asian cuisine.
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Black Mapte (Urad)
Black Matpe (Urad Dal), also known as black gram, is a small black legume with a glossy outer skin and creamy white interior when split. It has a rich, earthy flavor and is widely used in Indian cuisine for making dals, idlis, dosas, vadas, and papads. Black Matpe is rich in protein, fiber, and essential nutrients, offering a creamy texture when cooked.
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Desi Chick Pea Big
Desi Chick Pea Big refers to the larger variety of desi chickpeas, known for their smaller, rounder shape compared to kabuli chickpeas. These chickpeas have a thick, rough outer coat and a nutty, earthy flavor. Rich in protein, fiber, vitamins, and minerals, they are widely used in Indian and Middle Eastern cuisines for making curries, stews, snacks, and salads.
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Desi Chick Peas
Desi Chick Peas are smaller, darker, and more textured than their kabuli counterparts, featuring a rougher outer skin and a nutty, earthy flavor. Rich in protein, fiber, and essential nutrients, they are a staple in Indian, Middle Eastern, and Mediterranean cuisines. Ideal for making curries, stews, snacks, and salads, Desi Chick Peas hold their shape well during cooking, offering a hearty texture and robust taste to a variety of dishes.
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Green Peas
Green Peas are small, round, vibrant green legumes known for their sweet, fresh flavor and tender texture. Rich in protein, fiber, vitamins A, C, and K, and essential minerals, they are a nutritious addition to a variety of dishes. Commonly used fresh, frozen, or dried, green peas are perfect for soups, stews, salads, stir-fries, and snacks.
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Whole Yellow Peas
Whole Yellow Peas are dried legumes with a mild, slightly sweet flavor and firm texture. They are a rich source of protein, fiber, and essential nutrients like iron and potassium. Commonly used in soups, stews, dals, and purees, whole yellow peas cook to a tender yet hearty consistency and hold their shape well. Their earthy taste and nutritional benefits make them a popular choice in vegetarian and vegan cooking across various cuisines.
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Red Lentil Whole
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.
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Chick Peas
Chick Peas (also known as Garbanzo Beans) are round, beige-colored legumes with a firm texture and a nutty, slightly buttery flavor. Rich in protein, fiber, vitamins, and minerals, they are a staple in Middle Eastern, Indian, and Mediterranean cuisines. Chick peas are versatile and used in dishes like hummus, curries, salads, and stews.
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Non Basmati Broken Rice
Non-Basmati Broken Rice consists of fragments of rice grains produced during the milling process. Though broken in size, these rice grains retain all the nutritional benefits and flavor of full grains, making them a cost-effective choice for a variety of dishes. Commonly used in porridge, kheer, puffed rice, animal feed, and brewing, broken rice cooks quickly and has a soft texture. It’s a practical option for bulk consumption in households, food processing industries, and restaurants.
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Swarna
Swarna Rice is a popular variety of non-basmati rice known for its medium grain size, mild aroma, and soft texture. Cultivated mainly in the eastern regions of India, Swarna rice is highly regarded for its affordability, high yield, and versatility in everyday cooking. It is ideal for dishes like steamed rice, khichdi, and curd rice. Rich in carbohydrates and easy to digest, Swarna rice is a staple choice for households, schools, and institutional kitchens.
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Sona Ma Suri
Sona Masuri Rice (also spelled Sona Mahsuri or Sona Masoori) is a premium, lightweight, aromatic medium-grain rice variety primarily grown in the southern regions of India. Known for its soft texture and delicate flavor, Sona Masuri is a staple in South Indian households and is perfect for dishes like steamed rice, pongal, lemon rice, and idli/dosa batter.