Our Services
As a leading pulses exporter, we offer comprehensive services tailored to meet the diverse needs of our global clientele. Our expertise lies in sourcing premium quality pulses, including various varieties such as lentils, chickpeas, kidney beans, and more, from trusted suppliers across the globe.
We ensure strict adherence to international quality standards throughout the procurement, processing, and packaging stages. With a focus on efficiency and reliability, we manage timely shipments to destinations worldwide, facilitating seamless trade transactions.
Additionally, our experienced team provides personalized support and guidance to our clients, fostering long-term partnerships built on trust and mutual success in the pulses industry.
Pulses, a vital component of many diets worldwide, encompass a diverse range of edible seeds from leguminous crops. They are valued for their high protein content, dietary fiber, vitamins, and minerals. Here’s a brief overview of some common types of pulses:
Lentils: These lens-shaped seeds come in various colors such as red, green, brown, and black. They are quick-cooking and versatile, used in soups, stews, salads, and curries.
Chickpeas (Garbanzo Beans): Chickpeas come in two main varieties – desi (smaller, darker seeds) and kabuli (larger, cream-colored seeds). They’re used in a wide range of dishes, including hummus, curries, salads, and snacks.
Kidney Beans: These large, kidney-shaped beans are commonly used in chili, salads, soups, and rice dishes. They are known for their hearty texture and ability to absorb flavors.
Black Beans: These small, shiny black beans are popular in Latin American cuisine, used in dishes like soups, stews, rice, and salads. They have a creamy texture and earthy flavor.
Mung Beans: Also known as green gram, mung beans are small, green seeds commonly sprouted and used in Asian cuisine. They’re also cooked in curries, soups, and stir-fries.
Pigeon Peas (Toor/Tuvar): Pigeon peas are yellowish-brown legumes with a nutty flavor. They’re commonly used in Indian, Caribbean, and African cuisines, particularly in dals and stews.
Split Peas: Split peas are made by splitting and removing the husk from peas. They come in yellow and green varieties and are used in soups, purees, and curries.
Black Gram (Urad Dal): Black gram is small, black, and highly nutritious. It’s commonly used in Indian cuisine to make dishes like dal makhani and idlis.
Cowpeas (Black-eyed Peas): These small, creamy-white beans with a black spot are popular in Southern cuisine, often used in soups, stews, and salads.
Adzuki Beans: Adzuki beans are small, red beans commonly used in East Asian cuisine, especially in sweet dishes like red bean paste desserts, as well as in savory dishes.
These are just a few examples of the vast array of pulses consumed worldwide, each offering unique flavors, textures, and nutritional benefits.