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kabuli chana Kabuli Chana, also known as white chickpeas, is a popular legume cultivated for its nutritional value and culinary versatility. It belongs to the Fabaceae family and is widely grown in regions with suitable climates for legume cultivation. Kabuli Chana is characterized by its large, round shape and creamy color, distinguishing it from desi chickpeas, which are smaller and darker in color. Kabuli Chana is typically grown in well-drained soils with good organic matter content. It requires adequate sunlight and moderate watering during its growth stages. kabuli chana advantages Nutritional Value Diverse Culinary Uses Crop Rotation Economic Value Chickpea 4 kabuli chana Usage Culinary Delights Plant-Based Protein Snack Foods Animal Feed Plant-Based Protein Traditional Medicine In some cultures, Kabuli Chana is used in traditional medicine for its potential health benefits, such as improving digestion and boosting energy levels. Kabuli Chana is used in food processing industries to create products like chickpea flour (besan), canned chickpeas, and chickpea-based snacks. Roasted Kabuli Chana is a popular and nutritious snack, offering a crunchy texture and savory flavor Product type : Legumes Packging Type : Standerd pack, pp bag, as per requirement Packging Size : 250gm, 500gm, 1kg, 2kg, 5kg, 25kg Country of Origin : india

Roasted Gram, also known as Roasted Chana or Bhuna Chana, refers to chickpeas (gram) that have been dry-roasted. Roasted Gram is made by dry-roasting chickpeas until they become crunchy and have a golden brown colour. The roasting process enhances their nutty flavour. Roasted Gram has a firm and crunchy texture, making it a satisfying snack.

Desi Chana :- Desi Chana are also known as Black Chickpeas, Bengal Gram, Kala Chana and Desi Chana. Grains of Chickpeas Brown are small in size, light yellow to dark brown in color.

Chickpeas :- Chickpeas is a good source of zinc, folate and protein. They are also very high in dietary fibre and thus are a healthy food source, especially as a source of carbohydrates for people.

Desi Chick peas: The Desi type is smaller in size, has a thick, dark colored seed coat and is either de-hulled and split or de-hulled and ground into flour. It can also be roasted and puffed after splitting. Desi Chick peas has high fiber content compared to the Kabuli variety, which has small, darker seeds and a rough coat, cultivated mostly in the Australia, Indian subcontinent, Iran, Mexico & Ethiopia. The Desi (meaning country or local in Hindi) is also known as Bengal gram or kala chana. The Desi type is used to make Chana Dal, which is a split chickpea with the skin removed. Desi Chick peas are used mainly in dhal, sauces, puffed or ground into flour. It is widely used in Asian and African cuisines. Desi is likely the earliest form since it closely resembles seeds found both on archaeological sites and the wild plant ancestor (Cicero reticulate) of domesticated chick peas, which only grows in southeast Turkey, where it is believed to have originated. Desi chick peas have a markedly higher fiber content than Desi types have small angular seeds weighing about 120 mg, are wrinkled at the beak and range in color from brown, light brown, fawn, yellow, orange, black or green. They are normally dehulled and split to obtain dhal and are favored in India. It is mainly produced in Australia, Canada, Myanmar, Ethiopia, Tanzania and Malawi in Africa & exported to India, Bangladesh, Pakistan & Sri Lanka. Specification of Desi Chick Peas Properties Values / Limits Foreign Matter Max. 1% Green (Cotyledon color), Immature, shrunken, shriveled seeds Max. 3% Broken and Splits Max. 2% Damaged and Weeviled 3% (Weeviled 2% max.) Moisture 10% Varietals Admixture Max. 3% Processing The grades are Machine Cleaned, HPS (hand-picked and selected) Sortexed Storage Chick peas can be stored for 6-12 months, without exposure to heat, light and moisture.

Chickpeas (Chana Dal) Available in store Nutty, Protein-Rich, and a Staple for Countless Recipes - A Versatile Pulse for Healthy Cooking At Embera Exports, we offer premium-quality Chickpeas (Chana Dal), a delicious and nutritious pulse that is widely used in Indian and global cuisines. Known for their rich, nutty flavor, chickpeas are highly versatile and can be used in everything from traditional dals to stews, soups, and snacks. Our chana dal is sourced from trusted farms to bring you the finest quality with every serving. Why Choose Embera Exports Chickpeas (Chana Dal)? Premium Quality: Embera Exports Chickpeas are sourced from high-quality farms in India, ensuring a product that is fresh, clean, and free from impurities. Each batch is processed and packaged carefully to retain its natural taste and texture. Rich, Nutty Flavor: Our chana dal has a delightful, nutty taste and firm texture that holds up well in cooking. It absorbs spices beautifully, adding depth and flavor to a wide range of dishes. Nutritional Benefits: Chickpeas are packed with plant-based protein, fiber, iron, and folate, making them a heart-healthy choice. They support digestion, help maintain energy levels, and are perfect for vegetarian and vegan diets. Usage Embera Exports Chickpeas (Chana Dal) can be used in many delicious ways: Cook into classic Indian dal recipes with aromatic spices for a hearty, protein-rich dish. Use in soups, curries, and stews for added texture and nutritional value. Roast or fry to create a tasty, crunchy snack, or add to salads and grain bowls. Grind into flour to make a base for chickpea pancakes, fritters, or batters. Global Appeal of Indian Chickpeas (Chana Dal) India is one of the top producers of chickpeas, renowned for their flavor, texture, and health benefits. At Embera Exports, we take pride in delivering the highest-quality chana dal to global markets, ensuring that every batch meets our standards of quality and freshness.

Specification of Kabuli Chick Peas Properties Values / Limits Moisture (V/W) Max. 12% Broken /Split / Insect Infested Max 2.0-2.5% Aborted / Green / Brown Seeds Max. 1.0-6.5% Stained Seeds Max. 0.5-6.5% Smooth Seeds Max. 0.5 â?? 6.5% Extra. Foreign matter (by weight) Max. 0.2% Desi Chick peas: The Desi type is smaller in size, has a thick, dark colored seed coat and is either de-hulled and split or de-hulled and ground into flour. It can also be roasted and puffed after splitting. Desi Chick peas has high fiber content compared to the Kabuli variety, which has small, darker seeds and a rough coat, cultivated mostly in the Australia, Indian subcontinent, Iran, Mexico & Ethiopia. The Desi (meaning â??countryâ?? or â??localâ?? in Hindi) is also known as Bengal gram or kala chana. The Desi type is used to make Chana Dal, which is a split chickpea with the skin removed. Desi Chick peas are used mainly in dhal, sauces, puffed or ground into flour. It is widely used in Asian and African cuisines. Desi is likely the earliest form since it closely resembles seeds found both on archaeological sites and the wild plant ancestor (Cicero reticulate) of domesticated chick peas, which only grows in southeast Turkey, where it is believed to have originated. Desi chick peas have a markedly higher fiber content than Desi types have small angular seeds weighing about 120 mg, are wrinkled at the beak and range in color from brown, light brown, fawn, yellow, orange, black or green.