Chickpeas Ying Zui Dou Raw Dried Whole Beans Culinary and Sprouting Grade 1

Chickpeas, known in Chinese as Ying Zui Dou (鹰嘴豆), are the dried seeds of Cicer arietinum, a widely used food legume in Chinese and Middle Eastern kitchens. These Grade 1 whole raw beans are uniform, clean, and naturally rich in plant protein and dietary fiber. In traditional food practice they are simmered into soups, congee, and stews or ground for hummus and pastes. Store cool and dry, and cook thoroughly before eating.

Key Selling Points

• Grade 1 whole chickpeas with intact-grain rate of 99% or higher
• Botanical source Cicer arietinum known in TCM as Ying Zui Dou 鹰嘴豆
• High plant protein and fat content suitable for daily culinary use
• Clean raw beans with impurities limited to 0.1% and moisture under 13%
• Versatile ingredient for soups, congee, hummus, and canned paste production

Quality & Sensory

Typically pale beige to light tan seeds with a distinctive beak-like shape and firm, smooth texture. The beans have a normal, clean legume aroma, and when simmered they turn tender with a mild, nutty, slightly starchy taste.

Technical Specifications

Usage Scenarios

• Simmer into soups, stews, and congee
• Soak and cook for salads and grain bowls
• Grind or blend into hummus and bean pastes
• Use as raw material for canned chickpea products
• Roast as a seasoned snack

Traditional Uses

In traditional food and folk practice, chickpeas have long been simmered with grains in congee, added to nourishing soups with other legumes, and ground into flour or paste for everyday dishes. They are commonly paired with rice, barley, red dates, and other beans in seasonal and vegetarian cooking.

FAQ Q&A