Indian Manufacturer, Pocessor, Supplier, Exporter of Kabuli chickpeas, chick peas, Garbanzo,bean,best,SGS,certified,quality,38-40,40-42,40/42,42-44,42/44,44-46,44/46,58-60,58/60,75-80,75/80,count per oz,9MM,10MM,11MM,12MM13MM,14MM, buy, procure, india

Kabuli Chick Peas

Text Box: Product Summary: Origin: India Qty per 20’ container: 24MT Sizes available: 75-80 Count per Oz (8 MM) 58-60 Count per Oz (9 MM) 44-46 Count per Oz (10 MM) 42-44 Count per Oz (11 MM) 40-42 Count per Oz (12 MM) 38-40 Count per Oz (13 MM) 36-38 Count per Oz (14 MM) Packing Available: Bulk in container 100 / 50 / 25 Kg Jute Bag 50 / 25 / 15 Kg PP Bag 5 Kg / 2 Kg / 1 Kg / 500 Grms attractive colored packing Customised packing available as per buyer requirement Certifications: SGS Quality & Quantity Certificate Phytosanitory Certificate Fumigation Certificate Certificate of Origin etc.

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Sur Basant Overseas

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Sur Basant Overseas

3/2, Murai Mohalla, Sanyogitaganj,

Indore-452001, MP

India

Ph: +91 9300 704433

E-mail: surbasant@gmail.com

Product List
Pulses

Grains
Barley
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Kabuli Chick Peas
Kabuli ChickPeas

Chick Peas
ChickPeas

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Spices
Fennel Seed

Fenugreek Seed

Coriander Seed

Cumin Seed

Turmeric

Chili

Black Pepper
BlackPepper

Oil Seeds
Sun Flower Seed

Soybean

Peanut

Mustard Seed

Sesame Seed

Others
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Sur Basant Overseas has a strong marketing network spread all across the country. With our well equipped, modern state of the art infrastructure, we have the required expertise and strength to meet any scale of demand for agricultural commodities. Our vast experience in procurement, processing and supply of the agricultural commodities ensures that our clients get best quality products at reasonable price. Although we deal in a wide variety of agricultural commodities, still our core expertise lies in Kabuli Chickpeas, Soybean, Fenugreek Seed, Coriander Seed, Cumin Seed, Fennel Seed, Mustard Seed, Turmeric, Chili and Black Pepper.

About Chickpeas
Chick Peas also known as Chana, Cicer Arietinum, Kabuli chana, kabuli chickpeas, Kabuli Chick Peas, chickpeas, Chana, Kikkererwten, Csicseriborsó, Indian pea, Ceci Bean, Bengal Gram, Konda Kadalai, Kadale Kaalu, Sanaga Pappu, Shimbra and Kadala is mainly cultivated in middle east Asia.

Names in various languages:
Kichererbsen in German,
Ceci in Italian,
Garbanzo, Garbanzo Bean, Garbanzo Beans in Spanish,
Nohut in Turkish,
Aunazirņi in Latvian,
năut in Romanian.
Pois chiches, Chiches in French.

There are mainly two types of Chick Peas:
1. Desi Chick Peas: It is small in size, darker seeds with rough coat, cultivated mostly in the Indian subcontinent, Ethiopia, Mexico, and Iran.
Desi means country or local in Hindi, this Desi chick peas is also known as Bengal gram or Kala chana. Desi chickpeas have markedly higher fiber content than Kabuli chickpeas and hence a very low glycemic index which makes them suitable for people with blood sugar problems. The desi chick peas is used to make Chana Dal, which is a split chickpea with the skin removed also known as Gram Dal.
2. Kabuli Chick Peas: It has lighter colour, larger seeds and a smoother coat, mainly grown in Southern Europe, Northern Africa, India, Afghanistan, Pakistan and Chile. Kabuli means from Kabul in Hindi, since they were thought to have come from Afghanistan when first seen in India. This variety is widely grown throughout the Mediterranean.

Cultivation
Chickpeas are grown in the Mediterranean, western Asia, the Indian subcontinent and Australia. Domestically they can be sprouted within a few days all year round with a sprouter on a windowsill.

Uses
Chick peas and bengal grams are used to make curries and are one of the most popular vegetarian foods in India, Pakistan, Bangladesh and the UK. On the Indian subcontinent chickpeas are called Harbharaa in Marathi (the green variety, that is), kadale kaalu in Kannada, shanaga in Telugu, chana in Hindi and other Indic languages, Chhola in Bengali and konda kadalai in Tamil, where they are a major source of protein in a mostly vegetarian culture.
In Levant, unripe chickpeas are often picked out of the pod and eaten as a raw snack and the leaves are eaten as a green vegetable in salads. Chickpea flour is also used to make "Burmese tofu. The flour is used as a batter to coat various vegetables and meats before frying, such as with panelle, a chickpea fritter from Sicily, Chickpea flour is also used to make the mediterranean flatbread socca.
In the Philippines garbanzo beans preserved in syrup are eaten as sweets and in desserts such as halo-halo.
Ashkenazi Jews traditionally serve whole chickpeas at a Shalom Zachar celebration for baby boys.

About Kabuli Chick Peas:

Nutritional values (Arrpoximate):
Protein	23%
Total carbohydrates (including 47% starch, 6% soluble sugar)	64%
Fat	5%
Crude fiber	6%
Ash	2%

Mineral content (Arrpoximate):
Phosphorus	340 mg/100 g
Calcium	190 mg/100 g
Magnesium	140 mg/100g
Iron	7 mg/100 g
Zinc	3 mg/100 g