Red/White /Red/ Red Speckled/ Light Speckled Kidney Beans

Red/White / Red Speckled/ Light Speckled Kidney Beans: The kidney bean is a variety of the common bean (Phaseolus vulgaris). It is named for its visual resemblance in shape and colour to a kidney. Red kidney beans should not be confused with other red beans, such as adzuki beans. There are different classifications of kidney beans, such as: • Red kidney bean (also known as: common kidney bean, Rajma in India, Surkh (Red) Lobia in Pakistan). • Light speckled kidney bean (and long shape light speckled kidney bean). • Red speckled kidney bean (and long shape light speckled kidney bean). • White kidney bean (also known as cannellini or Lobia in India or Safaid (White) Lobia in Pakistan).

Soya Bean

IThe soybean (Glycine max), or soya bean, is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Soybeans are a globally important crop, providing oil and protein. In the United States, the bulk of the harvest is solvent-extracted with hexane, and the "toasted" defatted soymeal (50% protein) then makes possible the raising of farm animals (e.g. chicken, hog, turkey) on a large industrial scale. Soybean products are used in a large variety of processed foods.

Green Moong Bean

The mung bean alternatively known as the green gram, maash, or moong is a plant species in the legume family.
The mung bean is mainly cultivated in India, Pakistan, Bangladesh, Nepal, Sri Lanka, China, Korea, South Asia and Southeast Asia. It is used as an ingredient in both savory and sweet dishes.

Chick Peas

Chickpea seeds are high in protein. Chickpea is a key ingredient in hummus, chana masala, and can be ground into flour and made into falafel balls. It is also used in cold salads and warm soups. The chickpea is important in Indian and Middle Eastern cuisine and in 2016, India produced 64% of the world's total chickpeas. There are two main varieties of chickpeas, kabuli and desi. Small, dark desi chickpeas have a yellow interior. Kabuli are large, and beige-colored throughout, with a thin skin. However, in the market, both are simply designated chickpeas. Verities in this Chic peas are Desi, Kabuli, Chana Daal, Green peas, Yellow Peas, Chic Peas flour.

Red Lentils/ Green Lentils

Red/ Green Lentils: The lentil is an edible legume. It is a bushy annual plant known for its lens-shaped seeds. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each.In South Asian cuisine, split lentils (often with their hulls removed) are known as dal. Usually eaten with rice or rotis, the lentil is a dietary staple throughout regions of India, Sri Lanka, Pakistan, Bangladesh, and Nepal. As a food crop, the majority of world production comes from Canada, India, and Australia.

Toor Daal/ Pigeon Peas

Toor Daal/ Pigeon Peas: The pigeon pea (Cajanus cajan) is a perennial legume from the family Fabaceae. Since its domestication in the Indian subcontinent at least 3,500 years ago, its seeds have become a common food in Asia, Africa, and Latin America. It is consumed on a large scale mainly in south Asia and is a major source of protein for the population of the Indian subcontinent.

Wheat And Wheat Flour

Wheat and Wheat Flour: Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. The many species of wheat together make up the genus Triticum; the most widely grown is common wheat. Wheat is typically milled into flour which is then used to make a wide range of foods including bread, crumpets, muffins, noodles, pasta, biscuits, cakes, pastries, cereal bars, sweet and savoury snack foods, crackers, crisp-breads, sauces and confectionery (e.g. liquorice).