Meet and discover the variety of pulses: the healthy and sustainable powerhouse.
Beans are very versatile in the kitchen and with a couple of tricks you will be able to create the best dishes in the blink of an eye! Pulses fit very well in a sustainable and healthy diet and they are perfect in the Menu of Tomorrow. Cooking time is no excuse! You will do the prepping whenever. Soaking happens overnight, cooking hardly takes effort and you will be able to prepare quick, easy and delicious dishes in the days after. Lentils do not even require preparation. Beans, lentils and peas are hip! And it is time you start to work with them!
Beans are delicious and full filling and you can let your imagination run wild in the kitchen. They come in a rainbow of colors, textures and flavors. Try out these recipes!Go to the recipes
In different parts of the world the pea is the legume consumed most frequently. There are more types of peas than you might think. Do you know for example the chickpea, grey pea and the pigeon peaGo to the recipes
The lentil has been eaten since the beginning of humanity. Some types easily disolve during cooking and are a nice base for silky soups or curries. Other types of lentils maintain a tasty bite: there are lentils for everyones liking.Go to the recipes
A good meal starts with good ingredients. Whether you are cooking for the love of your life, your grandma, the neighbors or to celebrate your birthday with friends, there is always a bean for the occasion.Go to the webshop
Dried pulses belong to the family of legumes. It is a very large and special family. Members of this family grow in many places in the world. The most special thing about the legume is that most species live together with bacteria that can bind nitrogen. These bacteria contain an enzyme that makes it possible for the gaseous nitrogen in the soil to react to ammonium, which the plant can use in its metabolism. In return, the plant provides the bacteria with fuel to allow continuous nitrogen fixation. Legumes store the nitrogen at the roots, in small root nodules.
In some languages they derive their family name from the typical flowers, whose shape is reminiscent of a butterfly. Well-known legumes are clover, vetch, lupine, peas, broom and robinia. The fruits of the plants are called pods and the dry seeds are called pulses. This excludes green beans and green peas, which are considered to be vegetables. Pulses are edible, mature seeds of the legume family, growing in a pod. As the seeds mature and dry, they are harvested.
You may be surprised that there are many things to discover, explore and to wonder about when it comes to pulses. Regularly I write about my cooking experience with different types of legumes, my discoveries or fun facts about legumes. Rummage around in the blogs or click right through when you see something interesting below.
Or rather: of negligible importance?! What am I talking about? About the traditional cultivation of pulses in the Netherlands. Cultivating beans is a labor-intensive job and ...
On Sunday October 28th 2018 Pulse Shack was present at a specialty food market in Amsterdam, in the lovely Park Frankendael. It was a very cold but sunny day and many food loving people came out to...