Chickpeas
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Chickpeas (Cicer arietinum)
Scientific Name: The scientific name for chickpeas is Cicer arietinum.
Manufacturing Process and Family: Chickpeas are part of the Fabaceae family, related to beans and lentils. They are cultivated in subtropical and tropical climates but can adapt to various environmental conditions. After planting, chickpeas grow into small, bushy plants. When the pods mature, they are harvested, and the chickpeas are extracted. The beans are then dried before being packaged for distribution. Chickpeas come in several varieties, including the larger, lighter-colored Kabuli type and the smaller, darker-colored Desi type.
Uses: Chickpeas are a versatile ingredient used in cuisines worldwide. They are a key component in dishes such as hummus, falafel, and various curries. Chickpeas can be cooked and eaten cold in salads, ground into flour (besan), or used as a base for soups and stews. They are also increasingly popular as a plant-based protein source in vegetarian and vegan diets.
International Names:
- Spanish: Garbanzos
- French: Pois chiches
- German: Kichererbsen
- Italian: Ceci
- Hindi: चना (Chana)
- Mandarin: 鹰嘴豆 (Yīngzuǐ dòu)
- "Premium Chickpeas Online"
- "Organic Kabuli Chickpeas"
- "Bulk Chickpeas for Sale"
- "Nutritious Desi Chana"
- "Chickpeas for Healthy Cooking"
- "Global Chickpea Supplier"
- "Plant-Based Protein Chickpeas"
| Product Name: | Chickpeas |
| Country of Origin : | India |
| Shelf Life : | 2-3 Year |
| Packaging Type: | as per buyer requirement |
| Preferred Buyer Location: | Worldwide |
