Scientific Name: (Cajanus cajan)
The pigeon pea also known as arhar, tur, red
gram, or gungo peas in Jamaica is a
perennial legume from the family Fabaceae. Since its domestication in the
Indian subcontinent at least 3,500 years ago, its seeds have become a common
food in Asia, Africa, and Latin America. It is consumed on a large scale in
South Asia and is a major source of protein for the population of the Indian
subcontinent. It is the primary accompaniment to rice or roti (flat bread) and
has the status of staple food throughout the length and breadth of India.
Pigeon peas are both a food crop (dried peas, flour, or green vegetable peas)
and a forage/cover crop. In combination with cereals, pigeon peas make a
well-balanced meal and hence are favoured by nutritionists as an essential
ingredient for balanced diets. The dried peas may be sprouted briefly, then
cooked, for a flavor different from the green or dried peas. Sprouting also
enhances the digestibility of dried pigeon peas via the reduction of
indigestible sugars that would otherwise remain in the cooked dried peas.
Pigeon peas contain high levels of protein
and the important amino acids methionine, lysine, and tryptophan. It Contains
Health Benefiting Vitamins and Minerals such as Iron, Calcium, Magnesium,
Potassium, And B Vitamins.
In
some places, such as the Caribbean coast of Colombia, Dominican Republic,
Panama and Hawaii, pigeon peas are grown for canning and consumption. A dish
made of rice and green pigeon peas (called moro de guandules) is a traditional
food in the Dominican Republic. Pigeon peas are also made as a stew, with
plantain balls. In Puerto Rico, arroz con gandules is made with rice and pigeon
peas and is a traditional dish, especially during Christmas season. Jamaica
also uses pigeon peas instead of kidney beans in their rice and peas dish,
especially at Christmastime. Trinidad and Tobago and Grenada have their own
variant, called pelau, which includes either beef or chicken, and occasionally
pumpkin and pieces of cured pig tail. In the Atlántico department of Colombia,
the sopa de guandú con carne salada (or simply "gandules") is made
with pigeon peas.
- Organic Split Pigeon Pea can be used to make soups and
stews. Add organic paprika, coriander, cumin, and pink salt for making it
more tasty.
- It
provides the benefit of strong immunity as per Ayurvedic medicine.
- No
cholesterol and trans fat
- Authentic organic
products. Free from artificial fertilizers, colors, flavors and preservatives
- We collect the
foods directly from the Indian farmers.
- Products are free
from chemicals and cultivated under traditional treatment.
We ensure the purity of
this product with vacuum pack or bag and maintenance also make sure that it is
free from impurities and contamination