Sprouted chickpeas are one of the easiest and most rewarding foods you can prepare at home. They turn a simple pantry staple into a fresh, nutrient rich ingredient that works beautifully in vegan and no onion no garlic cooking. When chickpeas are soaked and sprouted, they become softer, easier to digest, and far more versatile. […]
Chickpeas, also called garbanzo beans, are the edible seeds of the Cicer arietinum plant. They are a staple in plant based cooking because of their mild nuttiness, firm yet creamy texture, and ability to adapt to many flavours. Chickpeas are available in two main varieties: the larger beige variety and the smaller darker variety commonly […]
Sabut masoor is the whole, unpolished version of masoor dal. It has a brown to dark brown skin and a deep orange interior. The lentils are small, lens shaped, and highly nutritious. They provide plant based protein, fibre, folate, and iron, which makes them an important part of everyday cooking in many Indian households. Unlike […]
Moong, also known as the mung bean, is valued for its light, gentle flavour and soft texture. It is one of the most calming and easily digestible lentils, which makes it suitable for everyday meals as well as for people recovering from illness or looking for lighter food. It is rich in plant based protein, […]
Red lentils, also known as split red masoor, are the hulled and split version of whole masoor. Once the brown outer skin is removed, the inner lentil reveals its distinct orange or salmon color. Because they are split and without their protective skin, red lentils cook very quickly and break down easily to form a […]
Black pepper comes from the dried berries (peppercorns) of the Piper nigrum vine, a tropical plant native to South India. Often called the “King of Spices,” it is one of the most widely used flavourings in global cuisine. Peppercorns are harvested when still green and unripe, then sun-dried until they turn dark, wrinkled, and intensely […]