Legumes– a spectrum of colours for creative cooks
Peas, lentils and beans belong to the family of legumes (bot. Leguminosae).
Since time began they have occupied a central place in man’s diet. This is attributed, not least, to their richness in fibre, minerals, trace elements
RAPUNZEL offer 14 delicious legume specialities from controlled organic farming, some from RAPUNZEL’s Turkey project.
Cooking with legumes means "unlimited creativity".
There is hardly any other type of food which is prepared in such varied ways in so many different cultures. Chili con carne or falafel balls - the variety of colours and flavours tempt you to experiment.