Whether you’ve been following us for a while or for just a few months, you likely noticed that when February comes around, we get particularly excited to celebrate an often-overlooked Canadian ingredient from the legume family; pulses. 

Pulses are the edible seeds of leguminous plants and are typically broken down into four main types: dry peas, chickpeas, lentils, and beans. In addition to being a nutrient-dense superfood that is high in protein content and low in fat and sugar, the cultivation of pulses also provides food security and economic stability, along with several environmental advantages over meat-based alternatives. 

And since Canada currently produces over 80 per cent of the world’s pulses, it’s safe to say that Canada will remain at the forefront of global food trends for the foreseeable future, especially when chefs like Savio Volpe’s Andrea Alridge continue to find innovative ways to showcase the humble ingredient.