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Chickpeas

Description
The chickpea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Formerly known as the gram, it is also commonly known as garbanzo or garbanzo bean and sometimes known as ceci, cece, channa, or Bengal gram.

Origin and Distribution
The plant grows to between 2050 cm (820 inches) high and has small feathery leaves on either side of the stem. Chickpeas are a type of pulse, with one seedpod containing two or three peas. It has white flowers with blue, violet or pink veins.

The Desi is also known as Bengal gram or kala chana (black chickpea in both Hindi and Urdu) or chhola boot. Kabuli (meaning 'from Kabul' in Hindi/Urdu, since they were thought to have come from Afghanistan when first seen in Indian Subcontinent) or safed chana is the kind widely grown throughout the Mediterranean and the Indian Subcontinent.

Uses
Chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into a flour called gram flour , ground and shaped in balls and fried as falafel, stirred into a batter and baked to make farinata or panelle.

Dried chickpeas need a long cooking time (12 hours) but will easily fall apart when cooked longer. If soaked for 1224 hours before use, cooking time can be shortened by around 30 minutes. To make smooth hummus the cooked chickpeas must be processed while quite hot, since the skins disintegrate only when hot.

Membership & Certifications

GLobal G.A.P

Sabari Agro Products is a member of APEDA & Coconut Development board besides which it is also a certified member of the Spice Board of India.
We are also in the process of acquiring other food standard certifications as well as memberships to various agro product consortiums.

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