OUR PRODUCTS

Whole Green Peas   (Pisum sativum)

Whole Green Peas are part of the legume family. Whole Peas are about 1/4 of an inch around and pale green in color. Whole Dried Peas have a history going back some 10,000 years. Originally from the Middle East, Peas soon spread throughout the Mediterranean region and on to India and China. The cultivation of Peas in Europe helped to stave off a famine in England in 1555. Peas are most commonly used in their split form. Whole Green Peas are an acceptable substitute for fresh peas. Today, Canada is the world's largest exporter. Peas are a great snack food source and an incredible source of protein with Saskatchewan grown peas averaging 22% protein in 2016 according to the Canadian Grain Commission.

Whole Yellow Peas   (Pisum sativum)

Whole Yellow Peas are part of the legume family. Whole Peas are about 1/4 of an inch wide and pale yellow in color. Whole Dried Peas have a history going back some 10,000 years. Originally from the Middle East, Peas soon spread throughout the Mediterranean region and on to India and China. The cultivation of Peas in Europe helped to stave off a famine in England in 1555. Peas are most commonly used in their split form. Today, Canada is the world's largest exporter. Peas are a great snack food source and an incredible source of protein with Saskatchewan grown peas averaging 22% protein in 2016 according to the Canadian Grain Commission.

Split Yellow Peas   (Pisum sativum)

Yellow Split Peas are part of the legume family. Split Peas are husked (or dehulled) and split in half. The Yellow Split Pea is about 1/4 of an inch wide and pale yellow in color. Split Peas have a mild flavor and soft texture. The Split Pea has more of an earthy flavor than the whole dried pea. Split Peas have a very ancient history and were domesticated before 6000 B.C. in the ancient near east. From here they spread across Asia, through China and also through the Mediterranean region. Both Greek and Roman civilizations relied on dried peas as an important ingredient in their diets. Peas began to be split during the time of ancient Egypt. Peas are a great snack food source and an incredible source of protein with Saskatchewan grown peas averaging 22% protein in 2016 according to the Canadian Grain Commission.

Split Green Peas   (Pisum sativum)

Green Split Peas are part of the legume family. Split Peas are husked (or dehulled) and split in half. The Green Split Pea is about 1/4 of an inch wide and pale green in color. Split Peas have a mild flavor and soft texture. The Split Pea has more of an earthy flavor than the whole dried pea, similar to the lentil in versatility and nourishment. Peas are a great snack food source and an incredible source of protein with Saskatchewan grown peas averaging 22% protein in 2016 according to the Canadian Grain Commission.

Whole Red Lentils   (Lens culinaris)

Whole Red Lentils are 1/2 cm wide with a mild, earthy flavor and soft texture. These lentils are brownish on the outside and deep orange red colour on the inside. Whole Red Lentils are tiny lens-shaped pulses which have traditionally been used as a meat substitute. (A pulse is the dried seed of any legume, such as beans and peas. Lentils are the seed of a small shrub and are dried after harvesting.) Lentils have been eaten for over 8,000 years and originated in South-western Asia along the Indus River. They are a staple food for many South Asian cultures.

Whole Large Green Lentils   (Lens culinaris)

Whole Large Green Lentils are the seed of a small shrub and are dried after harvesting. They are a staple food for many South American and Middle Eastern cultures. The Latin word for lentil, lens, was used in the 17th century to describe eyeglasses because of the similarity in shape. Lentil flakes are similar in appearance to oats and can be used in nutrition bars or breakfast cereals with the added benefit of twice the amount of protein than other cereal grains. Pureed lentils make a great addition to muffin and loaf recipes, contributing to moistness as well as adding fibre and protein.

Small Green Lentils   (Lens culinaris)

Whole Small Green Lentils are the seed of a small shrub and are dried after harvesting. They are a staple food for many South American, Middle Eastern and South Asian cultures. The Latin word for lentil, lens, was used in the 17th century to describe eyeglasses because of the similarity in shape.

Split Red Lentils

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. Our SRL are package quality product of Canada, and among the best in the world for quality.

Decorticated Whole Red Lentils

The Red Footballs are also made from the 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.

Split Yellow Lentils

Split yellow lentils are made from splitting the whole green lentils. The skin is removed and the remaining yellow seed is then split into two halves. Our SYL are package quality product of Canada, and among the best in the world for quality.

Light Red Kidney Beans   (Phaseolus vulgaris)

Light Red Kidney Beans are medium size elongated beans. Kidneys are very popular beans largely because of their deep, full flavor and smooth texture. The Kidney is one of the most common beans in most kitchens; it is the basic standby for chili and baked beans.

Dark Red Kidney Beans   (Phaseolus vulgaris)

Dark Red Kidney Beans are medium size elongated beans. The Dark Red Kidneys are a dark amber color; the color is consistent and smooth with no markings. Kidneys are very popular beans largely because of their deep, full flavor and smooth texture. The Kidney is one of the most common beans in most kitchens; it is the basic standby for chili and baked beans.

Small Red Beans   (Phaseolus vulgaris)

Small Red Beans are a plump, round bean with a deep brick red color. This bean is about 1/2 inch long with a mild flavor and firm texture. This is a bush bean rather than a vine bean. This is the bean famous in the Southern dish Red Beans and Rice.

Navy Beans   (Phaseolus vulgaris)

The Navy Bean is related to the Kidney Bean and the most widely known bean in the white bean family. This bean is a small oval shaped white bean about 3/8 inch long. Navy Beans have a mild flavor and mealy texture. The name comes from the fact that since the mid-1800's, this bean was a staple for the U.S. Navy. The Navy Bean absorbs flavor easily so it works well for soups.

Black Beans   (Phaseolus vulgaris)

Black Turtle Beans are related to the Kidney Bean. Black Turtle Beans are also known as Black Beans. Turtle Beans are small, kidney shaped with a slight rectangular look. These beans are black, shiny and have a slight mushroom flavor. Black Beans hold their shape when cooked and absorb flavors well. Native to South America, Black Turtle Beans are an important ingredient in Brazilian and Cuban dishes.

Pinto Beans   (Phaseolus vulgaris)

The Pinto Bean is related to the Kidney Bean. This bean is 1/2 inch long; mottled pink and brown with yellow at the keel. The Pinto offers a full bodied, earthy flavor with a mealy texture. The Pinto Bean is used to make refried beans. The Pinto Bean originated in Central Mexico and is popular in Mexican and Tex-Mex cuisines.

Brown Mustard   (Brassica juncea)

Brown Mustard seeds are about 2-3 millimeters small, prized for their distinctive flavor and commonly used in Indian cuisine. Brown Mustard has a more delicate flavor than Black Mustard. It's grown more than the Black because its seeds are smaller and easier to harvest. The Black and Brown have the strongest flavors of the three types. Mustard is meticulously cleaned to specific buyer's stringent standards. A significant portion is processed into condiments as well as mustard flour, which is an ingredient in many sauces and dressings.

Yellow Mustard   (Sinapis alba)

Saskatchewan is the largest mustard growing region in the world in terms of quality and quantity. The seed is in most North American homes via traditional hotdog mustard. Yellow mustard also has unique properties that make it an important functional food ingredient. Yellow mustard contains mucilage, which is the coating on the outside of the seed and it absorbs and holds liquids very helpful in the manufacturer of prepared meats. Yellow mustard is also an outstanding emulsifier. This suspension feature is key in products such salad dressings.

Oriental Mustard  (Brassica juncea)

Oriental mustard is the golden yellow seed coat colour. The leaves, seeds, and stems of this mustard variety are edible. The plant appears in some form in African, Pakistani, Bangladeshi, Italian, Indian, Chinese, Japanese, Korean, and African-American (soul food) cuisine.

Coriander   (Coriandrum sativum)

English	Coriander, Chinese parsley, Indian parsley herb
French	Coriandre, Punaise male, Persil arabe
Spanish	Coriandro, Cilantro
Swedish	Koriander
Danish	Koriander
Dutch	Ketoembar, Koriander
German	Koriander, Wanzenkummel, Chinesische Petersilie, Indische Petersili
Esperanto	Koriandro
Italian	Coriandolo
Norwegian	Koriander
Portuguese	Coentro
Japanese	Koyendoro, Koendoro (herb)
Arabic	Kuzbara, Kazbarah

Coriander is an annual herb that belongs to the carrot family. Coriander has a very long history in Southern Europe, the Middle East and the Far East. All parts of this plant are used in cooking. The leaves known as Cilantro, are used in Middle Eastern and Mexican cooking; the roots are used in Thai recipes and the seeds are used both in their whole, cracked form or ground form. Coriander is one of the bitter herbs eaten during Passover and Coriander Seeds have been found in the tombs from Ancient Egypt. The seeds are reminiscent of orange peel and is the portion referred to as Coriander. The cracked and ground seeds are essential ingredients in curries.

Caraway   (Carum carvi)

This seed is used whole as a spice and also to produce caraway oil. The seeds (licorice flavour) are used in ryebread, potato soup, cheese spread, sauerkraut, salad dressings and in liqueurs - Kummel and Schnapps. The seeds and oil are used in a number of medicinal preparations for treating disorders such as rheumatism, eye infections and toothaches. Other uses include fragrances for soaps, creams, lotions, perfumes, and insect repellents.

Flax  

The seeds of the Flax plant have been used as food in Asia and Europe since at least 6000 BC. Flax Seed has long been ground into a meal for baking. Flax Seed has a nutty, light flavor. Flax Seed has high levels of both soluble and insoluble fiber, and is rich in Omega-3 fatty acids.

Ground Coriander   (Coriandrum sativum)

Coriander is an annual herb that belongs to the carrot family. Coriander has a very long history in Southern Europe, the Middle East and the Far East. Coriander is one of the bitter herbs eaten during Passover and Coriander Seeds have been found in the tombs from Ancient Egypt. The seeds are reminiscent of orange peel and is the portion referred to as Coriander. The cracked and ground seeds are essential ingredients in curries.

Chickpea Flour   (Cicer arietinum)

Chickpea Flour is a gluten-free product used in many vegetarian and ethnic homes. The super fine grind flour is made from 100% pure Canadian Chana Dahl (Yellow Gram) and is perfect for preparing onion bhajias, traditional potato and vegetable pakoras, and some sweet dishes. It is also used in many desserts and battered dishes all over the world.

Yellow Pea Flour   (Pisum sativum)

Part of the legume family, Whole Yellow Peas are about 1/4 of an inch wide and yellow to white in color. Yellow Pea Flour is derived from 100% Canadian Yellow Split Peas which are ground to a super fine powder. Yellow pea flour is traditionally used to thicken soups and stews. It is a gluten-free product used in many vegetarian and ethnic homes. Pea protein usage is fast growing and the partial substitution of pea and lentil flour for wheat in pasta is very popular.

Lentil Flour   (Farina Lens Esculenta)

Part of the legume family, Green or Red lentils are dehulled and ground. They are about 1/4 of an inch wide and light yellow or light red after the hull is removed. Lentil flour is derived from 100% Canadian Green or Red Lentils which are ground to a super fine powder. Lentil flour is traditionally used to thicken soups and stews and is increasingly being used as a partial flour substitute in breads and pastas. It is also a gluten-free product used in many vegetarian and ethnic homes.

Bean Flour   (Farina Phaseolus L. Spec)

Part of the legume family, Beans vary from about 1/4 – 1/2 of an inch long and various colours. Black Bean flour is pictured above. Bean flour is traditionally used to thicken soups and stews and is increasingly being used as a partial flour substitute in breads and pastas. It is also a gluten-free product used in many vegetarian and ethnic homes.

Flax Flour   (Linum)

Flax Flour is a member of the genus Linum in the family Linaceae. It is a food and fiber crop cultivated in cooler regions of the world. The oil is known as linseed oil. In a 100 gram serving, Flax Flour contains high levels (> 19% of the Daily Value, DV) of protein, dietary fiber, several B vitamins, and dietary minerals. Flax Flour is especially rich in thiamine, magnesium, and phosphorus (DVs above 90%). As a percentage of total fat, Flax Flour contain 54% omega-3 fatty acids (mostly ALA), 18% omega-9 fatty acids (oleic acid), and 6% omega-6 fatty acids (linoleic acid) and contain 9% saturated fat, including 5% as palmitic acid. Flaxseed oil contains 53% 18:3 omega-3 fatty acids (mostly ALA) and 13% 18:2 omega-6 fatty acids.