Seeds
Aduki Beans
Small red-brown beans traditionally used in Asian cooking, prized for their firm texture and mild sweetness. Ideal for soups, stews, and desserts where a clean, robust bean holds its shape.
Black Beans
Deep-coloured beans known for their rich flavour and dense texture. Popular in Latin American cuisine, they offer versatility in cooked dishes, salads, dips, and vegetarian preparations.
Black Soybeans
Dark-hulled soybeans that deliver high protein content and excellent cooking stability. Suitable for tofu, fermented foods, or dried bean mixes—an upscale legume offering for health-based markets.
Black Turtle Beans
A variety of black bean with a smooth, shiny exterior and velvety interior. Excellent in hearty meals, Mexican dishes, and plant-based protein blends where texture and colour matter.
Black Eye Beans
Cream-coloured beans with a distinctive black “eye” marking, known for their subtle nutty flavour and creamy finish. Common in African, Southern US, and Indian cuisine — perfect for stews, salads and rice dishes.
Borlotti Beans
Also called cranberry beans, these beans feature red-speckled skins and a buttery interior. Favoured in Italian and continental cuisine, they are ideal for soups, pasta-and-bean dishes, and as a visual premium bean.
Butter/Lima Beans
Large, flat beans with a pale colour and buttery texture when cooked. Fit for hearty mains, side dishes, or gourmet legume blends where a mild flavour and creamy consistency are desired.
Cannellini / Alubia Beans
White kidney-shaped beans known for their smooth texture and mild flavour. A staple in Mediterranean cooking, ideal for soups, casseroles, dips, and as a premium white bean option for retail or industrial use.
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