Lentils are rich in fiber, minerals, proteins and vitamins and Canada is one of the leading producers and exporters of green lentil. The fiber lowers blood cholesterol levels and reduces heart diseases. It helps those with diabetes and hyperglycemia by stabilizing their blood glucose levels.
An important mineral in lentil is the Iron; it helps with transporting oxygen throughout the body, which helps with increasing energy and metabolism.
Lentils are designated into two classes, Red Lentils and Lentils other than red. The method of determining the class of a lentil is by seed coat colour. Red lentils may be confirmed by the cotyledon colour.
Lentil varieties may have a wide range of seed coat colours from green, red, speckled green, black and tan. The cotyledon color may be red, yellow or green.
Laird No 1
Large (6.0 – 7.0 mm) lentil with a green skin and yellow cotyledon. Laird lentils have long been the preferred lentil type in much of Europe and Latin America. Flavor and texture varies widely depending on the country and region of origin but is richer than the smaller varieties.
Laird No 2
Large (6.0 – 7.0 mm) lentil with a green skin and yellow cotyledon. Laird lentils have long been the preferred lentil type in much of Europe and Latin America. Flavor and texture varies widely depending on the country and region of origin but is richer than the smaller varieties.
Richlea
Medium (5.5 – 6.0 mm) lentil with a green skin and yellow cotyledon. It is used in soups and has a relatively neutral flavor.
Eston
Small (4.5 – 5.5 mm) lentil with a green skin and yellow cotyledon. Its low starch and color content makes clear soups and is also used in salads. They have a relatively neutral flavor.
Crimson
Crimson Lentils (Lens Esculenta) Whole Red Lentil, The skin is removed from the lentil, leaving the inside portion of the seed whole (not split). The result is a beautiful intact, reddish-orange polished product. They are high in protein like any legume, bean or lentil. Crimson Lentils also cook much faster than other lentils.
Split Red
Split red lentils are made from splitting the whole red lentil. Split red lentils are made from splitting the whole red lentil. The skin is removed and the remaining reddish-orange seed is then split into two halves. These lentils cook faster than others. They are best in puree or soups.
Chickpeas
Chickpea flour and split desi chickpeas are available from suppliers and used in many ethnic food products around the world. Some pastas, baking mixes and snack foods contain chickpea flour where it enhances the nutritional value of these products by boosting fibre and protein content.
Kabuli 10mm
Kabuli 9mm
Kabuli 8mm
Whole Green
About 6-7mm in diameter and usually pale green in color. They have a mild, slightly sweet flavor. They are sometimes coated and eaten as snacks, but have a variety of other uses. When broken in two they produce a split pea that is a darker and more vibrant green in color.
Split Green
Whole green peas which are husked and processed to be split in two. The result is a 4.0 – 5.0 mm dark green cotyledon that is a bit softer and easier to cook. They are often used in soups, casseroles and in place of lentils in some recipes.
Split Yellow
Whole yellow peas which are husked and processed to be split in two. The result is a 4.0 – 5.0 mm dark yellow cotyledon that is a bit softer and easier to cook.
Whole Yellow
About 6-7mm in diameter and usually pale yellow in color. They have a mild, slightly sweet flavor. They are used in soups and stews and have a slightly different taste than green peas. When broken in two they produce a split pea that is a darker and more vibrant yellow in color.
Marrowfat
Marrowfat peas are green mature peas that have been allowed to dry out naturally in the field, rather than be harvested in their prime of youth like the normal garden pea. They are used to make mushy peas and also the snack food wasabi peas. They are a traditional northern English accompaniment to fish and chips. All over Northern England they are commonly served as part of the popular snack of pie and peas.
White Navy
Navy beans are small, pea-sized beans that are creamy white in color. They are mild-flavoured beans that are dense and smooth. Like other common beans.
White Kidney
It is a haricot bean that was originally cultivated in Argentina but became an Italian stalwart, widely used in their cuisine around the world. This variety has a very smooth texture with an elusive nutty flavour.
Dark Red Kidney
Large number of varieties, kidney-shaped with a deep glossy red color (dark red kidneys) or deep glossy pink color (light red kidneys). They are smoother in taste and texture than the dark red kidney bean. This red bean is popular in the Caribbean region, where they are normally served with rice.
Great Northern
A little larger than navy beans, slightly oval, and white. They are used as casseroles, baked beans and soup.
Small Red
Small to medium sized plump round beans, dark red in color They are smoother in taste and texture than the dark red kidney bean. This red bean is popular in the Caribbean region, where they are normally served with rice.
Cranberry
These beans are related to the Tongues of Fire Beans. Very popular for Spanish, Italian and Portuguese dishes. They are ivory in color with red markings, sometimes red with ivory markings.
Black Beans
Medium sized, oval, with a matte black color. Black beans are sweet tasting with a mushroom-like flavor, and a soft texture. This is one of the most popular beans in the Americas. They can be served by themselves or as a side dish mixed with peppers, fruit, refried beans or rice.
Barley
Barley, common name for members of genus Hordeum of the grass family (Gramineae). Many wild and cultivated forms occur and, since all cultivated forms and some of the wild ones are interfertile, they are assumed to belong to one species, H. vulgare. Because of its ability to adapt to a wide range of soil and climate conditions, barley is widely grown in many parts of the world and was one of the earliest cultivated crops.
Wheat
Wheat is the common name for members of genus Triticum of the grass family (Gramineae) and for the cereal grains produced by these grasses. Wheat figures among the three most produced cereals in the world, along with corn and rice. Canada is the world’s sixth-largest producer and one of the largest exporters of wheat, annually producing an average of over 25 million tonnes and exporting around 15 million tonnes.
Canola
Canola is a crop that was developed in Canada in the 1970s, through traditional plant breeding from rapeseed. The removal of undesirable components from rapeseed made canola an edible and high-quality crop. Canola is a member of a large family of plants called crucifers; its four yellow petals form the shape of a cross. These yellow flowers produce pods from which seeds are harvested by canola growers. Canola is grown across Canada, from Prince Edward Island to British Columbia.
Corn
Field corn (Zea mays) is a spring-sown annual belonging to the grass family (Gramineae). Native to North America, Indian corn, or maize, has diverged so radically from its ancestral species that these forerunners cannot be identified with certainty.
Ontario and Québec are the two leading producers, with Ontario accounting for around 65% of the production, and Québec for more than 25%
