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WikiProject class rating

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This article was automatically assessed because at least one WikiProject had rated the article as stub, and the rating on other projects was brought up to Stub class. BetacommandBot 18:03, 9 November 2007 (UTC)[reply]

Garbanzo beans vs. Bengal Gram

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The article is inaccurate in equating besan or gram flour to garbanzo bean flour. Gram and garbanzo beans are two different varieties of chickpea. See this quora answer for details.

Psurajit (talk) 00:16, 2 January 2017 (UTC)[reply]

Chana & Chick pea

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These are all diferent variants of the same species Cicer arietinum, whose name changes in different countries. the different names given in some countries like in spain and india correspond to the english chickpea as long as these pulse were not widely eaten in england, and hence english language did not distinguish. Emilio Juanatey 15:44, 27 January 2007 (UTC)[reply]

Chana dal = chick pea and kala chana = smaller, darker version of chick pea. Badagnani 23:17, 4 February 2007 (UTC)[reply]


At least in India and Pakistan Chana dal = yellow gram and Chana = chickpea. Kala chana would be a variant of chickpea, yes.

From this article, it reads: "Gram flour, not to be confused with Graham flour, also known as chana flour or besan is a staple ingredient in Indian cuisine. It consists of ground chana dal also known as Bengal grams in some localities, and it is used in various foods such as sweets and bombay mix. Besan is typically confused with chickpea flour.As stated above,besan is ground chana(NOT chickpea)dal.Chickpeas are larger and light brown in color and are used in making items like falafel.Chana are smaller and dark brown in color.Culinary quality of these two are very different."

However, when I visit the article for chickpea, there it states a contradiction: "The chickpea, chick pea, garbanzo bean, ceci bean, bengal gram, chana or channa (Cicer arietinum) is an edible legume..."

Therefore, there is an error in one or more of these 2 articles: The first article equates besan with gram flour, and ground chana dal. Also, article 1 states that this is different from chickpea flour.

The second article states that they are all the same.

--Hppboston 15:40, 26 December 2006 (UTC)Hppboston[reply]

Indian chickpeas?

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The article claims that gram flour is made from Indian chickpeas. Is that right? What I mean is, if I buy gram flour in any part of the world (such as in the United Kingdom), is all that gram flour made from imported chickpeas from the Indian subcontinent? I don't know the answer, but given that chickpeas are grown in other parts of the world, it seems unlikely to me. Francis Davey (talk) 19:31, 3 May 2012 (UTC)[reply]

I believe so, consider that there are two main types of chickpeas: the smaller Desi or Chana from India, and the larger Kabuli chickpea from the Middle East, which is perhaps the better known of the two in the English speaking world. "Gram flour" seems to have a cultural relation to India, where as Italian chickpea flour for example would be called "Farina di cici" and is likely made from Kabuli chickpeas (they seem more common in Italian cuisine). Also it would in theory be possible to have Gram flour made from Australian grown Desi chickpeas, and that would still be an "Indian Gram" flour. Not by 'citizenship' that is, but by biology. The Desi chickpea's first place of cultivation is believed to be India. People from other culinary traditions may use the legumes and names they are more familiar with, so chickpea flour, or something else, but not chana or desi. I'm not sure why or if the French or Italians would use what seems like an Indian specific name for their chickpea flours. Whitebox (talk) 20:41, 3 May 2012 (UTC)[reply]
That may be true, but it sounds like original research. I was only able to find 2 sources which discuss how to make gram flour and neither of them mention using any particular type of chickpea. Do you have a source that we could use for this information? Kaldari (talk) 20:53, 3 May 2012 (UTC)[reply]
That's why we're on the talk page, so we can figure out what to look for. I think for many people they only know one type of chickpea or the other. So their recipes aren't likely to make a distinction, because to them chickpeas are chickpeas. I was surprised that the Indian type was a relative of the larger chickpea, it seems more like a yellow split pea. If I had a source handy I wouldn't be hashing it out here. I'm not sure what are the best names to use yet, but it seems like there's Besan the Indian type Chana Dal flour, which seems like a high volume flour in the parts of the world where it's made, and then there are some Chickpea flours possibly made from the common kind of chickpea, that seem like niche flours in Italian, French, and Spanish cuisine. Did the Romans trade in both kinds of chickpea, possibly spreading them around their empire? I don't know yet. The Italian Farinata apparently is made in a yellow and white version, and I thought that might have settled it, but it looks like they use wheat flour for the white version, and toasting could make the Kabuli chickpea darker. Whitebox (talk) 00:12, 4 May 2012 (UTC)[reply]

I guess my question is: when my supermarket supplies me with a product described as "gram flour", does that (a) mean only a particular kind of chickpea is being used and (b) tell me anything about where it came from? When I read Whitebox's edits it looked like they were saying that all Desi chickpeas came from India - but that can be fixed. Looking up Desi doesn't help. You have to look up chickpea to find out that "Desi" is also the name of a variety of chickpea not just a generic term for "things from India". I hope that makes sense. So it would be useful to get to the bottom of this and then make sure that the article clearly reflects it - with references if possible. I would be interested to know which kind of chickpea is being used: we cook with both Desi and Kabuli varieties, but the flour doesn't say. Francis Davey (talk) 11:55, 4 May 2012 (UTC)[reply]

I agree the current wording isn't very clear, especially without a source to refer to. I'm going to go ahead and change it back to the original wording until we can find a source to clarify the facts. Kaldari (talk) 04:00, 5 May 2012 (UTC)[reply]

Rewrite?

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Section 3 has zero references and all reads as very dubious off the top of the writer's head - it needs confirming please. — Preceding unsigned comment added by 188.31.57.54 (talk) 17:52, 30 August 2022 (UTC)[reply]

Based on the multiple types of gram (see Gram (disambiguation)) the article as it stands doesn't reflect the facts. I'd propose that this becomes a disambiguation page with redirects to the appropriate beans from which various types of gram flour are made.  Philg88 ♦talk 07:20, 5 October 2015 (UTC)[reply]

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Maths

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11% of flour is hoe many grams 2A00:23C7:BDE0:4801:714B:2AE6:C321:4E01 (talk) 16:25, 2 March 2023 (UTC)[reply]

Chickpea flour, redirect or no?

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The article says "For the North American wholewheat flour, see chickpea flour". But guess what, 'chickpea flour' redirects to Gram flour! Is there another article or not? --68.132.58.170 (talk) 09:44, 3 March 2024 (UTC)[reply]

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