Legumes or pulses, from the Fabaceae family (known as daals in India), originated primarily in the Near East Fertile Crescent around 10,000–12,000 years ago, with key domestications like lentils, peas, chickpeas, and those from the Indian subcontinent such as pigeon pea and mung bean. These protein-rich dried seeds fix nitrogen in soil, providing affordable nutrition in dals, soups, and curries worldwide, sustaining billions as a vegetarian staple.
Direct procurement from partner farms with full traceability.
Pods are de-stemmed and sortex-cleaned before processing.
Milling at sub-35°C to lock in 95%+ volatile oil content.
Triple-layer barrier vacuum packing for 24-month shelf life.
Ideal as a natural coloring agent for ready-to-eat meals, soups, and specialized sauces without excessive heat.
The global benchmark for authentic Tandoori marinades and luxury curries requiring a deep crimson finish.
Grade Comparison (SpiceExcel vs. Standard)
| Attribute | Kashmiri (SpiceExcel) | Standard Grade |
|---|---|---|
| Color Pigment (ASTA) | 120 - 150 (Deep Red) | 40 - 70 (Pale Red) |
| Oil Retention | 95% (Cryo-Ground) | 40% (Traditional Milling) |
| Microbial Purity | ETP / Steam Treated | Non-Treated |
For Global Wholesale Orders (MOQ: 500kg)