Specialty Crops Lentils Peas, and Beans

Tala Seeds works directly and actively with the most reputable and reliable agricultural producers and processors to make sure the quality meets the norms and standard of the Canadian Grain Commission to fulfill customers’ specific requirements. 

Our most popular commodity is pulses. See below our products by clicking on one of the links   

Eston Lentils (Small Green)

Small (4.5 – 5.5 mm) Eston Lentils are small lentils that are round in shape with green seed coat and yellow inner seed. They have a relatively neutral flavour and are a good source of nutrition for the body, as they contain sufficient levels of all essential amino acids. 

Richlea lentils (Medium Green)

Medium (5.5 – 6.0 mm) Richlea Lentils are medium lentils that are round in shape with a green seed coat and yellow inner seed. It is used in soups and has a relatively neutral flavor.   

Laird Lentils

Laird Lentils are a large (6.0 – 7.0 mm) lentil with a green skin. Flavour and texture varies depending on the country and region of origin but is richer than the smaller varieties.

Whole Red Lentils 

Crimson Lentils (.5 centimetres) or Whole Red Lentil, they appear as reddish orange coloured legumes. This product has a mild, earthy flavor and soft texture. It is often used in soups, curry spices, and salads. They are high in protein like any legume, bean or lentil.  

Split Red Lentils 

Split red lentils are made from splitting the whole red lentil. 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. It is high in fiber and protein and, therefore, is widely used to prevent cardiovascular disease. 

Marrow Fat Peas

Marrowfat peas are a more mature pea and are allowed to grow beyond ripeness in the field. They dry out naturally in the fields and are also used to make mushy peas and fiery snack wasabi peas. 

Whole Yellow Peas

About 6-7mm wide and pale yellow in color. They have a mild flavor and soft texture, and is often used in soups and stews and have a slightly different taste than green peas.  

Whole Green Peas

About 6-7mm are green peas taken out of the pod, then dehydrated. and usually pale green in color. They have a mild, slightly sweet flavor and used in soup, soup mix, rice pasta, sauce, dip, and salad. 

Split Green Peas (4-5 mm) 

Whole green peas which are husked and processed to be split in two and natural polished for bright color. They are often used in soups, casseroles and in place of lentils in some recipes.  

Split Yellow Peas

Whole yellow peas (4-5 mm) which are husked and processed to be split in two. Yellow Split Peas are eaten cooked as a vegetable, canned or frozen while ripe. The result is a 4.0 – 5.0 mm dark yellow cotyledon that is a bit softer and easier to cook.