Pulses Dealers in Mahesana

The company is chiefly engaged in the business of exporting, trading, and supplying Prince Saffron (Pushali Saffron). Pushali (Mancha) saffron is lowest quality of saffron against Kashmiri Mogra Saffron and All Red saffron. Pushali saffron has stigma with 2 - 3 mm style. Pushali saffron rate is very reasonable against Kashmiri mogra and All red saffron. Approximate 102 kg of saffron flowers produces 1 kg pushali saffron.

Moong Dal is another preferred legume in Indian cuisine. It can be boiled and made into a curry or a side dish as an accompaniment. The pulse can also be germinated, by soaking it in water till it starts to sprout. Great in salads or snacks, it can be consumed raw as well. We ensure the top most quality Moong Dal and export it abroad as well. We are a veteran manufacturer, supplier, and exporter. We have our manufacturing units based in India, Gujarat.

History Chickpeas have a history that goes back to as far as 10,000 BC and even more. These are one of the ancient crops that were used by the hunters for sustaining their lives. The area that first began to grow chickpeas was the Middle East but later they were being grown in ancient Egypt, Rome and Greece during 7500 BC, where these were consumed in various forms like raw, broth, snacks, etc. They were later brought during the 16th century by the Spanish explorers, and since then chickpeas have been used in many forms. In fact, during the First World War, Germany started cultivating chickpeas as a coffee substitute. Chickpeas are a versatile crop that are grown in almost every part of the globe today. Some of the major producers of desi chickpeas are India, Pakistan, Myanmar, Australia and Bangladesh while the top producers of kabuli chickpeas are Turkey, Iran, Spain, Canada, Syria, USA, Ethiopia, Tanzania, Tunisia, Sudan, Malawi and Portugal. India is the largest producer of chickpeas followed by Pakistan, Turkey and Iran. In fact, about 70% of the total world production of chickpeas is dominated by India. Chickpeas Use The various benefits arising out of the consumption of chickpeas are: As chickpea are rich in dietary fibers, both soluble and insoluble, they help a lot in reducing the level of cholesterol and also in preventing the blood sugar level from rising too much immediately after having a meal. Being a rich source if molybdenum, chickpeas help in detoxifying sulphites, which can otherwise cause rapid heartbeats or headache if consumed too much by sulphite sensitive people. Too much reaction to sulphite is caused mainly due to lack of molybdenum to detoxify them. The presence of iron in chickpeas helps in replenishing lost energy, particularly for women who are menstruating or when they are pregnant. Also, chickpeas are low on calories and virtually fat free. The presence of iron in chickpeas helps in replenishing lost energy, particularly for women who are menstruating or when they are pregnant. Also, chickpeas are low on calories and virtually fat free. Chickpeas are also high on trace minerals like manganese which is an important part of many energy producing enzymes. Iron also helps in improving the hemoglobin level, thereby improving the flow of blood to the heart.

Chickpeas are a legume used in many Mediterranean, Middle Eastern and Indian cuisines. Round and tan colored, chickpeas have a mild, nutty flavor and are slightly crunchy even after cooking. Ground chickpeas are the basis for hummus and falafel, both classic Middle Eastern recipes. Chickpeas are also known as garbanzo beans or sometimes ceci beans.

We are offering chickpeas seed. Specification for chick peas ( hs code: 07132000) counts: 58-608mm; 44-6610mm; 42-4411mm; 38-4014mm moisture: 10-11% max admixture: 0.50% to 1% max broken kernels: 1-2% max damaged kernels: 1-3% max discoloured kernels: 2-3% max weevilled: 0.3% max undersize: 10-15 %

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