Roasted Chickpeas (Cicer arietinum) — Xinjiang-Grown Ying Zui Dou, Food-Herb Grain 500g

Roasted Chickpeas (Cicer arietinum) are the roasted seeds of a traditional food-herb grain known in Traditional Chinese Medicine (TCM) as Yīng Zuǐ Dòu (鹰嘴豆), also called Garbanzo Bean or Jī Dòu (鸡豆). Grown in Xinjiang and prized as a nourishing five-grain staple, chickpeas have long been valued in food-therapy traditions as a gentle, spleen-supporting legume that builds qi and blood while remaining easy on the digestion. Their nature is sweet and neutral, making them a mild yet sustaining food for daily nourishment.

Key Selling Points

• Xinjiang-grown, new-crop chickpeas
• Roasted and ready to eat
• Traditional food-herb five-grain staple
• Sweet, neutral, gently nourishing nature
• 500g bulk pack for daily use

Quality & Sensory

Each batch is carefully roasted to preserve its warm golden-tan color, firm yet tender bite, and rich, nutty aroma. The roasted peas carry a satisfying crunch with a mild, subtly sweet, chestnut-like flavor that deepens when simmered. When cooked into soups or congee, they soften into a creamy, mealy texture that lends body and a gentle, earthy sweetness to broths.

Technical Specifications

Usage Scenarios

• Ready-to-eat snack
• Soup and stew ingredient
• Congee and grain porridge
• Salads and grain bowls
• Commercial food preparation

Traditional Uses

In folk food-therapy practice, chickpeas are simmered into soups, congee, and nourishing grain porridges to support daily vitality. They are a common ingredient in five-grain blends, where they pair with millet, job's tears, and red beans for a balanced, sustaining meal. As a daily food, roasted chickpeas are eaten as a wholesome snack or brewed into warming broths during cooler seasons.

FAQ Q&A