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Testimonials

Tastes Great: My husband complained that split peas didn't have any taste anymore. He really likes these and said they taste like split peas used to taste. Seem to be very good quality. by CJ

White Wheat Berries: I found these berries to be useful for more than just bread. They are so fresh. When I compared them to our Kansas wheat for sprouting, ALL of the Palouse the berries sprouted, that was the first time I had seen 100% sprouting (about 40% for the other). Also my family likes boiled wheat berries. These are fresh, they take the water better and have a crispy texture when cooked. I make on average one loaf of bread daily and these are also great for bread. No, I am in no way affiliated with this company, I just really am happy to have found a quality berry that i can afford. By Whole Wheat Mom

Great Fresh Garbanzo Beans: I was a little nervous about ordering beans online, but am I glad I did! I make a lot of chick pea stews and hummus and I am amazed by the quality, texture and taste of these beans. If you are tired of canned beans, get these from Palouse and cook them up yourself. You will not be disappointed! By Annette

Great Garbanzos: Upon receiving the product, I started a batch soaking to get them ready to cook. I soaked the beans overnight and cooked them up in the pressure cooker (after watching Good Eats episode on garbanzos/chickpeas). I am very happy with the quality of the beans. They cooked up tender and tasty. I used some in a soup, added some to a couple of salads and blended the rest up to make hummus. Each time I reflected on how much better I liked them over canned beans (even when cooked unsalted) and the last batch of dried chick peas I bought in the store. The burlap bag is kind of cool and the beans are in a plastic bag inside of that. Out of four cups of measured uncooked beans, I only encountered two beans that did not cook up soft. I will buy these again. by Stinhoutx

These are exceptional. I had them first at a friend's home. Her hummus was wonderful, and I asked her for her recipe. It really is the beans that make the difference. Thanks so much for your great product!!! by Karen Stall

The BEST Lentils! Pardina lentils are my favorite. They hold their shape when cooked so, being a vegetarian, they are great as a meat substitute in things like sloppy joes or casseroles. The dryland hills of the Palouse in eastern Washington and northern Idaho produce the best lentils, dry peas, garbanzo beans and wheat, much of which are exported to India and Asia. Pardinas are great in soups, salads, casseroles and rice pilafs. Palouse Brand are the only brand of lentils in my kitchen. by D.Rupp

Healthy Lentils: We have cooked these lentils in the crockpot, added a little Texas Pete, chopped onions & dried red sweet peppers. Allow to cook several hours in crockpot, & check tenderness of lentils. Added smokey salt for flavor or optional: smoked turkey leg or county ham hock. Add some cooked brown rice before taking up & serve. Great complete meal! by Jackie J. Jones

Loving this product: I've been cooking split peas for a very, very long time. My source for peas has been either our local Natural Food Coop or the local grocery store. With peas from either of those two locations, there was much sorting to be done and much rinsing. Suds were always presenting when cleaning the peas and, no, those suds are not produced from soap but from dirt. Lately, I had taken to adding frozen peas to my soups near the end of cooking so that there would be a bit of fresh brighteness in flavor.

One day, while hunting through the Amazon, I came across these peas and was intrigued. Okay, I had actually purchased and been quite pleased with, Palouse's Wheat Berries so when additional Palouse products showed up as recommendations, I was curious. I became real curious when they appeared to have a Black Friday special price on them but that may have been an illusion of a sale and just the regular price. At any rate, I picked up a bag of these, along with some garbonzos and lentils.

When I made my first pot of soup, I was amazed at how few peas I had to cull--none. I was even more amazed when there was no suds when I rinsed the peas before adding to the pot. And the flavor, oh let me wax poetic about the flavor of these peas: they are fresh. So fresh, in fact, that I have not added frozen peas to any of the soup that I have made. It's a wonder. They are Non-GMO (yay!) and amazingly fresh. - M.K. Blue