Commonly known as ‘Kala chana’ (Hindi) in India, chickpeas are a part of the vegetarian diet in India. These are basically legumes belonging to the Fabaceae family. The plants are short in height and are mostly found in tropical and subtropical regions. The seeds are excellent sources of protein. There are generally two varieties of chickpeas, ‘desi’ and ‘kabuli’. The ‘desi’ variety comprises of darker smaller seeds having a rough outer covering whereas the ‘kabuli’ variety are comparatively larger light colored beans with a smoother coat.

Toor dal is the most widely used dal in India. This ochre-coloured split pea has a slightly sweet, nutty flavour.

Whole Green Peas are small and round. They are most commonly eaten boiled or steamed. They have a sweet flavour and starchy texture, and are very similar to yellow peas.

Poha (flattened rice), also called beaten rice or Chiwda is dehusked rice flattened into flat light dry flakes. Poha or rice flakes swell when added to liquid, whether hot or cold. Thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain.

Coarse chickpea flour. Ladu is a delicious sweet dish usually prepared on occasions. If you like to make Indian sweets then you should try this. This flour is used to thicken sweets dishes, farsan and can also be added to home made veggies burger patties. **Allergen Advice** (Jalpur products are packed and produced in a mill that handles wheat, gluten, nuts, peanuts, mustard, sesame and soya)-All products will be shipped from the UK

Cardamom is called the queen of spices, second only to black pepper, the king of spices.