Specialty Crops Lentils Peas, and Beans

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. 

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 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.

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 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. 

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. 

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.  

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. 

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.  

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.  

About 7-10 mm in diameter and usually pale yellow in colour. They are high in protein and one of the earliest cultivated vegetables. Kabuli types are widely used in salads, vegetable soups and stews and have a slightly different taste than green peas. In regards to size 10mm -12mm and above we source it from Argentina and India..  

Red kidney beans have a dark red color, firm texture, and glossy skin. They are the most common bean used in chilis, stews, and other delicious dishes.  

The black bean has a dense, meaty texture, which makes it popular in vegetarian dishes, such as frijoles negros and the Mexican – American black bean burrito.

They’re rich in protein and fiber and provide a variety of vitamins and minerals.    

Dried adzuki beans are a small dark red oval bean approximately 5mm in diameter. Adzuki beans have a strong, nutty, sweet flavor. They are popular in Asia.     

It is a dry white bean that is smaller than many other types of white beans, and has an oval, slightly flattened shape. 

Our soybeans are high in protein and oil content. Most of our soybeans are exported to the Asian and North African regions.  

Our mustard seeds are grown in Canada. We trade both brown and yellow mustard seeds. vv

We trade two varieties of fava beans: The Malik fava beans, and Snowbird fava beans of Canadian origin.

According to the Canadian Grain Commission, Grain Research Laboratory shows Yellow and brown Flax seeds are very closely matched in oil content (on a dry-matter basis).  
Comparison of Canadian Brown Flax Seed and Yellow Flax seeds:        Brown Flax seeds
Oil content dry moisture basis – 44% 
Alpha-linolenic fatty acid, % of total fatty acids – 59%  Yellow Flax seeds
Oil content dry moisture basis – 43-44%
Alpha-linolenic fatty acid, % of total fatty acids – 51%

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