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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.

Benefits: Chickpeas are highly nutritious, offering a rich source of protein, dietary fiber, vitamins, and minerals, including iron, phosphate, calcium, magnesium, manganese, zinc, and vitamin K. These nutrients contribute to improved digestion, weight management, and reduced risk of several diseases. Chickpeas also support heart health by helping to lower cholesterol levels.
Production Method and Shelf Life:After harvesting and drying, chickpeas can be stored in a cool, dry place for up to a year. Proper storage is key to maintaining their quality and nutritional value.

International Names:

Product Name:Chickpeas
Country of Origin :India
Shelf Life :2-3 Year
Packaging Type:as per buyer requirement
Preferred Buyer Location:Worldwide

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