109 results found for “legumes*”

Urad dal is a versatile legume staple in Indian cuisine, prized for its creamy texture and mild, slightly sweet flavour. This washed variety has the black skin removed and is split in half, making it quick to cook and easy to digest. Use it...

Toor dal, also called pigeon pea, is a staple legume in South Indian and Gujarati cooking. The skin is removed and the pea is split to create this versatile ingredient. Use it to prepare sambar, dal curries, and traditional dishes. Rich in protein and...

Large lima beans, also known as butter beans are high in fibre and have an earthy, buttery delicious flavour. Lima beans originated in Peru and have grown there since 6000 B.C. The name comes from the capital city of Peru, Lima. Soak large lima...

A convenient blend of dried beans and legumes ready to transform into a hearty, satisfying soup. Simply add water, broth, and your favorite seasonings for a wholesome meal packed with protein and fiber. Perfect for busy weeknights or meal prep. No artificial ingredients—just pure,...

Organic French lentils are smaller and darker than standard green varieties, with a firm texture that holds its shape beautifully through cooking. Perfect for salads, light soups, and grain bowls, they won't break down into mush. Their subtle nutty, peppery, and earthy flavor profile...

Great northern beans are a versatile white bean with a mild, slightly nutty flavour. Medium-sized and often confused with cannellini or navy beans, they're an excellent source of plant-based protein and calcium. Perfect for soups, stews, purees, and pasta dishes, or as a hearty...

Green split peas are the mature form of green peas that are peeled and then split. These split peas do not need to be soaked. They cook more quickly than whole peas. They are high in protein and fibre and commonly used in soups,...

Red clover is a wild plant belonging to the legume family. Cattle and other animals graze on red clover. It has also been used medicinally to treat several conditions including cancer, whooping cough, respiratory problems, and skin inflammations, such as psoriasis and eczema.

Organic chickpeas or garbanzo beans, come in two varieties. The larger, known as Kabuli, common in the Mediterranean and the smaller known as desi chickpeas common in India. They are nutty in flavor and great for snacking. Chickpeas are full of protein and fiber....

Yellow split peas are the mature form of yellow whole peas that are peeled and then split. These split peas do not need to be soaked and they cook more quickly than whole peas. They are high in protein and fibre and commonly used...

Organic green split peas are the mature form of green peas that are peeled and then split. These split peas do not need to be soaked. They cook more quickly than whole peas. They are high in protein and fibre and commonly used in...

Yellow whole peas deliver a mild, nutty flavour that works beautifully in soups, curries, and dal without overpowering other ingredients. Unlike green peas, these have a gentler profile that lets complementary spices and vegetables shine. Soak overnight before cooking for best results and tender...

Raw red-skinned peanuts from the legume family, prized for their natural antioxidants and fibre-rich skins. Versatile in the kitchen—toss into salads, stir-fries, and trail mixes, or grind into homemade peanut butter. A wholesome, nutrient-dense snack packed with protein and healthy fats. Perfect for baking,...

This colourful bean concoction is high in protein and fibre and great for vegan or vegetarian diet. Healthy soups, salads and curries can be made with these beans. The 13 bean mix is filling and comforting throughout the seasons. Bean salads can be made...

Lima beans are the least bean tasting of beans, with a flavor that fans describe as nutty and sweet. The small lima beans are picked earlier then the large lima beans. Lima beans are named after the capital of Peru, Lima. They are full...