Chickpea or chick pea
The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. It is also known as gram, or Bengal gram, garbanzo or garbanzo bean, and sometimes k nown as Egyptian pea, ceci, cece or chana, or Kabuli chana (particularly in northern India). Its seeds are high in protein.
Pepper
Ethiopian Pepper and Spice is an introduction to the primary ingredients that color the rich history of Ethiopian Spice Blending traditions. The flavorful blends, legumes and peppers reviewed hark back to ancient culinary culture, bringing new life to time-honored practices. Beautifully curated, this book travels across time to deliver part of what makes Ethiopian spices so magnificent, unique and mouthwatering.
Soya Bean
Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many prepackaged meals; soy vegetable oil is another product of processing the soybean crop. For example, soybean products such as textured vegetable protein (TVP) are ingredients in many meat and dairy analogues. Soybeans produce significantly more protein per acre than most other uses of land.
Haricot
Haricot bean is one of the most important legumes grown in the lowlands of Ethiopia, particularly in the Rift Valley. In these area farmers grow white pea beans for export and home consumption.
Pea
Green peas are a very good source of vitamin K, manganese, dietary fiber, vitamin B1, copper, vitamin C, phosphorus and folate. They are also a good source of vitamin B6, niacin, vitamin B2, molybdenum, zinc, protein, magnesium, iron, potassium and choline.
Coffee Beans
Ethiopian coffee beans are some of the highest quality coffee beans grown in the world.
