DSP Chickpeas - belt conveyer

OUR PRODUCTS

CHICKPEAS

Diefenbaker Spice & Pulse's chickpeas are of the highest quality and include Kabuli Chickpeas or Garbanzo Beans, Desi Chickpeas, and Chana Dahl.

Kabuli Chickpeas

Kabuli 10, 9, 8 mm   (Cicer arietinum)

Also known as: Chick Peas, Bengal Gram, Gram, Chana, Pois Chicke, Shihu, Garbanzo, Chola, Ceci, Cici, Cheechee, Pois Chiche, Gran, Kabuli, Channa, or Safaid Beans.
A product of Canada, Garbanzo Beans are small, hard, beige beans about 3/8 inch round. The nutty flavor and firm texture of the Garbanzo Bean makes it very versatile. Garbanzo are found often in Indian and Mediterranean dishes. They are high in fat content and are a good source of calcium, the B Vitamins, protein and iron. Ground Garbanzo Beans are used to make hummus, falafel and spicy breads. Ground Garbanzo Beans are also referred to as Cici Flour or Chick Pea Flour. Garbanzos are believed to have come from Mesopotamia and were first cultivated about 5000 BC.


Desi Chickpeas

Desi Chickpeas   (Cicer arietinum)

Also Know as: Kala Chana, Bengal Gram, Gram, Chana, Pis Chiche, or Chihu.
A product of Canada, Desi Chickpeas are a light to dark brown colour. They are in the 6 to 7mm range, with a thick seed coat. About 80% of the Desi Chickpeas produced are split in half to make Chana Dahl, and 80% of this split form are ground into a flour called Besan.




Chana Dahl Chickpeas

Chana Dahl   (Cicer arietinum)

Also know as: Split Desi Chickpea, Bengal Gram, Yellow Gram, Gram, Chana Pois, or Chicke Shihu.
Chana Dahl are made from Desi Chickpeas which are peeled and cut in half. This type of legume dates from 6000 BC and have been found buried with Egyptian mummies. They were brought to India by the Greeks and are now an important staple food in South Asia.




PEAS

Diefenbaker Spice & Pulse processes and exports high quality peas including Whole Green Peas, Whole Yellow Peas, Split Yellow Peas, and Split Green Peas.

Whole Green Peas

Whole Green Peas   (Pisum sativum)

Also know as: Matar, or Green Vatana.
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

Whole Yellow Peas   (Pisum sativum)

Also know as: Matar, or White Vatana.
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

Split Yellow Peas   (Pisum sativum)

Also know as: Arveja, Matar Dahl, or Gram Dahl.
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

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.




LENTILS

Diefenbaker Spice & Pulse processes and exports top-quality lentils: Whole Red Lentils, Whole Large Green Lentils, Small Green Lentils, Split Red Lentils, Decorticated Whole Red Lentils (Footballs), and Split Yellow Lentils.

Whole Red Lentils

Whole Red Lentils   (Lens culinaris)

Also know as: Brown lentil, Lentille, Lense, Lenteige, Adas, Masoor, Mercimek, Saabat Masoor, Desi Masoor, Masoor Matki, or Crimson.
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

Whole Large Green Lentils   (Lens culinaris)

Also known as: Lentille, Lense, Lenteige, Adas, Masoor, Mercimek, or Saabat Massor.
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

Small Green Lentils   (Lens culinaris)

Also known as: Eston lentil
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

Also known as: Lentille, Lense, Lenteige, Masoor, Mercimek, or Saabat Masoor.
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

Decorticated Whole Red Lentils

Also know as: Footballs.
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

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.






BEANS

Diefenbaker Spice & Pulse is a processor and exporter of a wide variety of beans. These include Light Red Kidney Beans, Dark Red Kidney Beans, Small Red Beans, Navy Beans, Black Beans, and Pinto Beans.

Light Red Kidney Beans

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

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

Small Red Beans   (Phaseolus vulgaris)

Also known as: Habichuelas and Habas Paquenos Colorados, or Red Mexican.
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

Navy Beans   (Phaseolus vulgaris)

Also known as: Alubius Chica, or White Pea.
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

Black Beans   (Phaseolus vulgaris)

Also known as: Black Turtle, or Preto.
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

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.




SPICES

Our spices include Brown Mustard, Yellow Mustard, Oriental Mustard, Whole and Fine Cracked Coriander, Flax, and Caraway.

Brown Mustard

Brown Mustard   (Brassica juncea)

Also know as: Sarson, Rai, or Dijon.
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

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

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.





Whole Coriander and Fine Cracked Coriander

Coriander   (Coriandrum sativum)

Also know as: Dhania.
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

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

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 PRODUCTS

We have the capacity to mill the highest quality ground products (spices and flours) in our world-class facility. Ground Coriander, Chickpea Flour or Besan, Yellow Pea Flour, Lentil Flour, Bean Flour, and Flax Flour are processed and exported direct from Diefenbaker Spice & Pulse.

Ground Coriander

Ground Coriander   (Coriandrum sativum)

Also know as: Dhania.
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

Chickpea Flour   (Cicer arietinum)

Also know as: Besan, Gram Flour, Kichererbsenmehl, Farine Pois Chiche.
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

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

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

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

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.







OUR PRODUCTS

CHICKPEAS >
10 mm
9 mm
8 mm
Desi Chickpeas
Chana Dahl

PEAS >
Whole Green Peas
Whole Yellow Peas
Split Yellow Peas
Split Green Peas

LENTILS >
Whole Red Lentils
Large Green Lentils
Small Green Lentils
Split Red Lentils
Decorticated Whole Red Lentils (footballs)
Split Yellow Lentils

BEANS >
Light Red Kidney Beans
Dark Red Kidney Beans
Small Red Beans
Navy Beans
Black Beans
Pinto Beans

SPICES >
Brown Mustard
Yellow Mustard
Oriental Mustard
Coriander
Caraway
Flax

GROUND PRODUCTS >
Ground Coriander
Chickpea Flour (Besan)
Yellow Pea Flour
Lentil Flour
Bean Flour
Flax Flour

CONTACT US
Diefenbaker Spice & Pulse
P.O. Box 69
Elbow, Saskatchewan   S0H IJ0
Canada
Phone: (306) 644.4704
Fax: (306) 644.4706
E-mail: admin@dspdirect.ca


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