Roasted Chickpeas Ying Zui Dou 鹰嘴豆 Low Temperature Baked Bulk Soy Milk Ingredient
Roasted Chickpeas Ying Zui Dou 鹰嘴豆 Low Temperature Baked Bulk Soy Milk Ingredient - Image 2
Roasted Chickpeas Ying Zui Dou 鹰嘴豆 Low Temperature Baked Bulk Soy Milk Ingredient - Image 3
Roasted Chickpeas Ying Zui Dou 鹰嘴豆 Low Temperature Baked Bulk Soy Milk Ingredient - Image 4

Roasted Chickpeas Ying Zui Dou 鹰嘴豆 Low Temperature Baked Bulk Soy Milk Ingredient

$6.76

1325 in stock

Description

Roasted Chickpeas, known in TCM as Ying Zui Dou (鹰嘴豆), from Cicer arietinum, are low-temperature baked whole legumes. Traditionally associated with the spleen and stomach, they are valued as a mild, nourishing food in TCM theory. Commonly used as a soy milk ingredient or in grain blends, they offer a convenient, ready-to-use form for daily culinary preparation.

Roasted Chickpeas Ying Zui Dou 鹰嘴豆 Low Temperature Baked Bulk Soy Milk Ingredient overview
Roasted Chickpeas Ying Zui Dou 鹰嘴豆 Low Temperature Baked Bulk Soy Milk Ingredient overview

Key Selling Points

  • Whole roasted chickpeas from Cicer arietinum
  • Low-temperature baking preserves natural flavor
  • Bulk loose form for flexible use
  • Traditional TCM name Ying Zui Dou (鹰嘴豆)
  • Common ingredient for soy milk and grain blends
Roasted Chickpeas Ying Zui Dou 鹰嘴豆 Low Temperature Baked Bulk Soy Milk Ingredient key features
Roasted Chickpeas Ying Zui Dou 鹰嘴豆 Low Temperature Baked Bulk Soy Milk Ingredient key features

Quality & Sensory

These roasted chickpeas typically show a golden to light brown color with a firm, crunchy texture. They have a mild, nutty aroma and a pleasant, slightly sweet, earthy taste when cooked or blended. The low-temperature baking process helps retain their natural character.

Roasted Chickpeas Ying Zui Dou 鹰嘴豆 Low Temperature Baked Bulk Soy Milk Ingredient quality and texture
Roasted Chickpeas Ying Zui Dou 鹰嘴豆 Low Temperature Baked Bulk Soy Milk Ingredient quality and texture

Technical Specifications

Product Type Roasted Chickpeas
Chinese Name 鹰嘴豆
Pinyin Ying Zui Dou
Botanical Name Cicer arietinum
Plant Part Seed
Form Whole roasted legume
Roasted Chickpeas Ying Zui Dou 鹰嘴豆 Low Temperature Baked Bulk Soy Milk Ingredient specifications
Roasted Chickpeas Ying Zui Dou 鹰嘴豆 Low Temperature Baked Bulk Soy Milk Ingredient specifications

Usage Scenarios

  • Blended into soy milk or grain milk
  • Added to soups and stews
  • Cooked into congee
  • Used in baked goods or snacks
  • Ground into flour for culinary use
Roasted Chickpeas Ying Zui Dou 鹰嘴豆 Low Temperature Baked Bulk Soy Milk Ingredient in use
Roasted Chickpeas Ying Zui Dou 鹰嘴豆 Low Temperature Baked Bulk Soy Milk Ingredient in use

Traditional Uses

In TCM theory, Ying Zui Dou (鹰嘴豆) is traditionally associated with supporting the spleen and stomach and is used as a nourishing food. It is commonly prepared in soups, congee, or ground into flour for daily meals. Folk practice often pairs it with other grains to make nourishing porridges or milk-like beverages.

Roasted Chickpeas Ying Zui Dou 鹰嘴豆 Low Temperature Baked Bulk Soy Milk Ingredient preparation
Roasted Chickpeas Ying Zui Dou 鹰嘴豆 Low Temperature Baked Bulk Soy Milk Ingredient preparation

FAQ Q&A

Q: What is this product?

A: It is whole roasted chickpeas, known in TCM as Ying Zui Dou (鹰嘴豆), from the Cicer arietinum plant.

Q: What is its traditional value?

A: In TCM theory, it is traditionally associated with the spleen and stomach and used as a mild, nourishing food.

Q: How is it commonly used?

A: It is often blended into soy milk, added to soups, or cooked into congee.

Roasted Chickpeas Ying Zui Dou 鹰嘴豆 Low Temperature Baked Bulk Soy Milk Ingredient details

Additional information

Weight 0.6 kg
Dimensions 20 × 15 × 10 cm

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