A classic bean with a "dry" but creamy texture. High in protein and fibre these beans are a staple base for many Asian and African stews and casseroles.

Pigeon peas are an important legume crop. The Indian subcontinent, eastern Africa and Central America, are the world's three main pigeon pea-producing regions. The dried peas may be sprouted briefly, then cooked, for a flavour different from the green or dried peas.

The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Its seeds are high in protein.

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.

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.

Three Roses is a hand-rolled incense stick from India. It is a very nice Rose scented agarbathi.