The lentil is an edible pulse. It is a bushy annual plant of the legume family, known for its lens-shaped seeds. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each.
Chickpeas, also known as garbanzo beans, are a creamy-coloured, buttery and nutty-flavoured pulse. They are one of the world’s oldest cultivated legumes. They originate from the Middle East and grow best in a tropical climate.
White Kidney Beans
Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white in colour. When cooked, they have a fluffy texture and a slightly nutty, mild flavour.
Much sweeter and more delicate in taste than common pintos or kidney beans, these beautiful Cranberry Beans are popular in Italian, Portuguese and Turkish cuisine and are often known as “borlotti” beans. These beautiful, light colored beans with cranberry speckles are creamy in texture and have a mild, nutty flavor.
Red Split Lentils are by far the quickest to cook of the lentil family. They need no pre-soaking unlike many legumes and as they are split (the skins removed so they split naturally into two halves), they cook very quickly.
Yellow Split Lentils
This is by far the most common variety of lentil, and probably the one that you see at your local grocery store.
Popcorn is a type of corn that expands from the kernel and puffs up when heated. Popcorn is able to pop like amaranth grain, sorghum, quinoa, and millet. When heated, pressure builds within the kernel, and a small explosion (or “pop”) is the end result. Some strains of corn are now cultivated specifically as popping corns.