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.

This creamy textured large pea holds its shape well and is a staple of Indian and Middle Eastern cuisine. Often used as a base for houmous, spicy dips, and salads.

A convenient alternative to seeds. Can be added to soups. Keeps well, replace every 12 months or so. Available in 100g bag.

Moong dal is also known as green bean they are small cylindrical beans with bright green skin this is the most nutritious beans and very easy to digest. Moong dal is always tasty and an excellent source of valuable nutrients and protein. This dal is a great combination with chapattis.

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

A solid block of unrefined palm sugar- it has a rich caramel flavour. Fantastic in coffee or for puddings and sweets. Don’t use sugar - use Jaggery!