Chickpeas
Chickpeas
Product Information
• Harvesting:
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Rajasthan, Madhya Pradesh.
• Uses: Chickpeas can be added to salads, soups, stews, and curries, and they are used in cooking to create well-known dishes like falafel and hummus. Additionally, they can be ground to make burgers or flour for baking, roasted to make a crunchy snack or salad topping, and used as a meat substitute.
• Key Features:
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Nutritional Profile:
High in Plant-Based Protein: A mainstay of vegetarian, vegan, and Mediterranean diets, chickpeas are a great source of plant-based protein.
Packed with Dietary Fiber: They are a great source of both soluble and insoluble dietary fiber. Their ability to facilitate digestion and encourage feelings of fullness is a major factor in their health advantages.
Low Glycemic Index: Chickpeas help control blood sugar levels because they release carbohydrates into the bloodstream gradually. -
Health Benefits: Reduces Cholesterol: Chickpeas' high soluble fiber content contributes to a reduction in "bad" (LDL) cholesterol levels. In the digestive tract, the fiber attaches itself to cholesterol, blocking its absorption and aiding in its elimination from the body.
Mineral-Rich: Magnesium and potassium, which are vital for controlling blood pressure and promoting heart health, are found in chickpeas.
• Packing Details:
PP/Jute Bags: 25kg / 50kg
Custom packaging available as per buyer’s requirement.
• Container Stuffing Capacity:
20Ft Container: 22-23 Metric Tons
40Ft Container: 26-27 Metric Tons
• Shelf Life
Chickpeas' shelf life varies depending on their form; cooked chickpeas keep for three to four days in the refrigerator, canned chickpeas usually last for one to two years, and dried chickpeas can last for several years when kept in an airtight container in a cool, dry place.
Physical Specifications
About Chickpeas
Here is a thorough examination of Indian chickpeas, which are an essential component of the nation's diet and culinary traditions, based on the knowledge I currently possess. Chana is the most common name for chickpeas in India.
India uses two primary types of chickpeas, each with unique qualities and applications:
1. White chickpeas, or Kabuli Chana:
This is the bigger, lighter-colored type that is more well-known throughout the world.
• They look large, round, and creamy or light beige in color.
• Taste and Texture: They have a mild, nutty taste and a soft, buttery texture when cooked. They are very good at soaking up gravy and spice flavors.
• Culinary Use: The main ingredient in chole or chana masala, two of India's most well-known dishes, is kabuli chana. Made with tomatoes, onions, ginger, and a variety of aromatic spices, this curry is rich, fiery, and tart. Additionally, they are utilized in savory snacks, salads, and wraps.
• Cultural Significance: Chole is a common street dish that is served at celebrations and family get-togethers. It is frequently served with rice, naan, or bhature (fried bread).
2. Black chickpeas, or Kala Chana:
In India, this is a more popular, darker, and smaller type of chickpea.
• They have a small, round, dark brown or black appearance. They have a rougher exterior than kabuli chana.
• Texture and Flavor: Kala chana takes on a firmer texture and a nuttier, earthier flavor when cooked. Even after lengthy cooking times, it maintains its shape remarkably well.
• Use in Cooking: Kala chana is used in many different recipes, usually in straightforward, healthful preparations.
• Curries: They are prepared as sukha chana, a dry or semi-dry curry, and are frequently eaten for breakfast with puri or paratha.
• Salads: A common addition to nutritious salads and snacks is sprouted kala chana.
• Snacks: A popular, crunchy, and healthful snack is roasted kala chana.
3. Ayurvedic Significance: Kala chana is prized in Ayurveda for its high nutritional value and is thought to be good for strength and vitality.
4. Typical Types and Health Advantages:
Indian chickpeas come in two varieties: dried (which need to be soaked and cooked) and canned (ready to eat). Both of them are in very good health:
•. Protein: Both are great sources of plant-based protein, which is essential for vegan and vegetarian diets.
• Fiber: They are high in dietary fiber, which facilitates blood sugar regulation, aids in digestion, and increases feelings of fullness.
• Minerals: Iron, folate, and other vital minerals are abundant in them.
In conclusion, Indian chickpeas—in their two main varieties, kala chana and kabuli chana—are an essential component of the nation's cuisine. They are prized for their adaptability, high nutritional content, and capacity to be used to create a variety of delectable and healthful recipes.
In conclusion, Indian chickpeas—in their two main varieties, kala chana and kabuli chana—are an essential component of the nation's cuisine. They are prized for their adaptability, high nutritional content, and capacity to be used to create a variety of delectable and healthful recipes.