Pulses like pigeon peas, black lentils and black grams and green mung bean.
Green mung bean, chickpeas, beans.
Mung, sesame, bean.Import and export
Pulses like lentils, kidney beans, and chickpeas green mung, red kidney bean, chickpeas.
Pulses like mung beans urad and chickpeas (we supply any kinds of products from Uzbekistan).
Dried Fruits Like Apple Grapes Apricots , Grunes, Plums Peaches Dogrose Fig And Etc.And Legumes .
Peas , size: 8mm+ origin: Uzbekistan
Product Name : Yellow Peas Specifications : -Size: 8-mm - Moisture : 12% -Foreign Matter : Max 1% - Broken 0.5-1% - Damage Discolour/ Fungus Max 1% - Origin : UZBEKISTAN Quantity : 400 MT Shipping Terms : FCA or CIF Payment Terms : To be discussed with the Buyers.
Peas.
Dried peas.
Crop: 2024 Color: Creamy White Quality of goods: SORTEX Size: 340-360 pieces per 100 grams Moisture: max 16% Admixtures: max 1% Defective: max 1% Black-eyed beans, also known as black-eyed peas, are a type of legume belonging to the cowpea subspecies. They are characterized by their small, creamy-white beans with a distinctive black spot that resembles an eye, which is where they get their name. These beans are not actually peas but rather a variety of beans that are often used in various culinary traditions around the world. **Physical Characteristics** - **Appearance**: Black-eyed beans are medium-sized and have a curved shape with a prominent black or brown spot at one end. The beans are typically pale in color when dried and can be green when freshly shelled. - **Pods**: They grow in long, green pods that can reach up to two feet in length, although fresh pods are rarely found in markets. **Culinary Uses** Black-eyed beans are versatile and widely used in cooking. They are commonly found in: - **Southern U.S. Cuisine**: A staple ingredient in dishes like Hoppin' John, which combines the beans with rice and pork, traditionally eaten on New Year's Day for good luck[3][6]. - **African Dishes**: They are used in various traditional recipes across West Africa and the Caribbean, such as akara, a fried bean cake. - **Indian Cooking**: Black-eyed beans are also integral to many Indian dishes, including curries and stews[4]. **Nutritional Benefits** Black-eyed beans are highly nutritious: - **Rich in Nutrients**: They provide significant amounts of protein, fiber, folate, iron, potassium, and magnesium[5][6]. - **Health Benefits**: Their high fiber content supports digestive health and may help regulate blood sugar levels. Additionally, they contain antioxidants that combat inflammation and oxidative stress. **Cultural Significance** Historically, black-eyed beans have been cultivated since prehistoric times, originating from West Africa before spreading globally due to trade routes. They became particularly popular in the Southern United States during the post-Civil War era as a vital food source for many communities. In summary, black-eyed beans are not only a delicious and versatile ingredient but also a nutritious food with deep cultural roots in various cuisines around the world.
Green mung beans, licorice root, marrowfat peas.
Agricultural crops like food peas, chopped, lentils, mash, rapeseed.Exporting
Fresh vegetables like onion, peas and agricultural goods.Transportation and export
Beans, lentils, peas, chickpeas, dals..
Dried Fruits, Beans, Raisin, Nuts, Pea, Rice, Green Mong Bean, Dried Apricot, Dried Plum, Almond, Haricot Bean, Golden Raisin, Dried Melon, Fresh Melon, Watermelon.
Almonds, walnuts, peanuts, chickpeas, raisins, dry red lentils, beans, peas, millet, dried apricots, prunes, teas, sunflower seeds, spices and similar products..
Fresh fruits like grapes, pomegranate, dried fruits bean products, grain of mung beans, peas, raisins, kidney beans, walnut.
Grains, wheat, red and white beans, green and red lentils, chickpeas and mung, dried fruits, sesame, almonds, walnuts.
Dried vegetables and melons, dried drill, dried tomatoes, chili red pepper, prunes, raisins, dried apricot, mung beans, peas, beans, almonds, walnuts, ???nuts, sunflower seeds, coriander seeds, sesame seeds.
