Desi chick pea flour is also used for pancakes, batters, coating, thickeners and fried noodles. The kabuli type is used mainly in salad bars and vegetable mixes. There is a growing demand in North America for high quality, large size kabuli chick peas. They are also used in preparing a wide variety of snack foods, soups, sweets and condiments. Smaller size kabuli chick peas are also milled for flour.
Chick peas are an excellent source of protein, fibre, complex carbohydrates, vitamins and minerals.
They are low in sodium and fat, and can be used in gluten-free, diabetic, low salt, low calorie, low cholesterol and high fibre diets. The major producers are India, Pakistan, Turkey, Iran, Mexico and Australia. These countries account for more than 90 percent of world production with India alone accounting for nearly 70 percent. Australian production has decreased from a peak in 1995-96 due to disease problems. Countries in the Indian sub-continent and Australia produce mainly the desi type, whereas the other countries produce primarily the kabuli type.