Peas

Large, light-colored beans with a smooth coat and nutty flavour. Popular in Mediterranean, Middle Eastern, and North American cuisines. Often used in hummus, salads, and roasted snack products.

Smaller and darker than Kabuli, with a rough coat and earthy taste. Commonly used in South Asian markets, ideal for milling into chickpea flour (besan) or cooking in traditional curries. Known for high protein and fiber content, making them a key staple in global diets.

Whole green peas with vibrant color and firm texture. Widely used for soups, canning, and snack processing. Canadian green peas are recognized for their quality and consistent sizing, making them reliable for both food and feed industries.

Produced by splitting whole green peas, offering faster cooking and smooth texture when processed. Common in soups, purees, and flours. A cost-effective ingredient for bulk buyers in food manufacturing and retail packaging.

 Known for mild flavor and versatility, yellow peas are a major Canadian export to Asia, Europe, and the Middle East. Used in soups, snack foods, protein extraction, and feed. High in starch, protein, and natural fiber, making them a preferred ingredient in both food and industrial applications.

Split and dehulled yellow peas with a creamy texture after cooking. Popular in South Asian and Middle Eastern cuisines, often used in dal, soups, and flour production. Canada supplies large volumes of consistent quality split peas for global buyers.