Chickpea Flour: export from Canada to Southeast Asia

Chickpea flour (besan when milled from desi chickpeas) is one of the most established pulse flours in Asian food manufacture, which means buyers generally arrive with a firm specification and do not need to be sold the concept.

The first distinction is desi versus kabuli origin, because they mill to different colour and flavour. Traditional applications generally expect desi.

Beyond that, specify particle size, protein, moisture and water absorption. Particle size is the practical variable in batters and snack applications, where it governs coating behaviour and crispness.

Canadian chickpea milling runs off the domestic crop with year-round availability. For buyers accustomed to other origins, the useful questions are whether the flour is milled from dehulled or whole chickpeas, and what the ash content is, since both differ by origin convention and both change the finished product.

Besan and whole chickpeas do not share a tariff line, and in several destinations the flour carries food-registration requirements the raw pulse does not. Send us the form and destination and we will confirm both positions.