Pardina Lentils

This brown lentil is smaller than other lentils. The skin is tender and it retains its shape when cooked. And, above all, it is exquisite. In other words: small on the outside, big on the inside.

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Lentils

This Spanish cultivar of green lentil is big and shiny, with a slight brownish tint. It is a good candidate to the ‘Queen of the lentils’ title: not only it cooks well with different types of water, it is also very nutritious and flavourful!

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White Kidney Beans

White, shiny, long; a favourite variety for white bean dishes. Hardly surprising, it is so mild and creamy it is perfect for stews and salads. Delicious!

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Large Kabuli chickpeas

With this chickpea even the simplest of recipes can become a five-star dish. Delicious with little or many ingredients, when cooked it is creamy and tender, and will keep its looks. So appetising!

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Pedrosillano Chickpeas

This is a small chickpea, very round and with a very thin skin that doesn’t come off when cooked, so it always looks amazing in any recipe, cold or hot. And if that wasn’t enough, its taste equals its beauty.

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White “Lechoso” Chickpeas

It is white, it is tender, it is delicious. And very healthy too, with a high nutritive value and rich in proteins. It is more than clear why in Spain it has become the favourite of many spoons, and many forks too.

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French Green Lentils

This green lentil is a treasure to be discovered; its speckled green shade should become a staple in all kitchen cupboards: a source of fibre, cooks fast and has a creamy texture without breaking down.

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Regular Lentils

The name says it all. This lentil, originally from the USA, cooks in less time; your meals will be ready and on the table in a record time, so you will have longer to enjoy them.

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Peeled Lentils

This pulse has been an amazing discovery: without a skin it is more tender and easier to digest. It also cooks in the blink of an eye. A perfect option to get kids used to pulses and a great alternative for those who don’t digest them well. Excellent to bulk up soups and innovate in the kitchen.

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Eston Lentils

The Lanzarote variety is a small pale green lentil, with a mild flavour. It doesn’t take long to cook and, best of all, it won’t lose its skin, so it is perfect to add to stews or salads.

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Giant White “Lechoso” Chickpeas

This chickpea has a very distinctive appearance: big, slightly oval and a wrinkled exterior even before it is soaked. An exterior that is an indication of what is coming once cooked: a surprisingly creamy texture and a delicious taste.

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Planchada Beans

The Spanish Planchada cultivar is an all-terrain pulse: white, long and flat, with a mild but sensational taste. Do you want more? It can also stand high temperatures without breaking down.

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