The pigeon pea is also known as kardis, gandule bean, tropical green pea, kadios, Congo pea, gungo pea, gunga pea, fio-fio, mgbụmgbụ, no-eye pea, toor dal, arhar dal, togari bele in Kannada, thuvaram paruppu in Tamil, thuvara parippu in Malayalam, kandi pappu in Telugu, and mbaazi, and, in Tanzania, mzimbili Mussa. Properly processed under extremely hygienic conditions, our offered variety of pulse is appreciated for purity and freshness
MAJOR PRODUCING AREAS IN INDIA/GLOBALLY
The world’s three main pigeon pea-producing regions are the Indian subcontinent, eastern Africa and Central America. In India, it is grown in mainly Odessa, Andhra Pradesh, and Tamil Nadu.
The cultivation of the pigeon pea goes back at least 3,500 years. The center of Genesis is the eastern part of peninsular India, including the state of Odisha, where the closest wild relatives (Mansi) occur in tropical deciduous woodlands. Pigeon peas are widely cultivated in all tropical and semitropical regions of both the Old and the New Worlds. Pigeon peas can be of a perennial variety, in which the crop can last three to five years (although the seed yield drops considerably after the first two years), or an annual variety more suitable for seed production.
|Energy||1,435 kJ (343 kcal)|
|Pantothenic acid (B5)||(25%)|
Nutritional value per 100 g (3.5 oz)
Pigeon pea is husked and split in half. The Yellow Split Pea is about 1/4 of an inch wide and pale yellow in color. Split Peas have a mild flavor and soft texture. The Split Pea has more of an earthy flavor than the whole dried pea, similar to the lentil in versatility and nourishment. Split Peas have a very ancient history they were domesticated before 6000 B.C. in the ancient near east. From here they spread across Asia, through China and also through the Mediterranean region. Both Greek and Roman civilizations relied on dried peas as an important ingredient in their diets. Peas began to be split during the time of ancient Egypt.