Could also be known as chickpea flour. It is produced by dehusking and milling brown chick peas. No further refinement, so the nutritional value of the whole pea is retained. Has a strong nutty flavour. Ideally is should be refrigerated to retain freshness. May be referred to in recipes as "gram flour". Comonly used as a binding or thickening agent in many recipes and used widely in Indian and Middle Eastern cooking for pancakes, dumplings and sweetmeat. It is commonly used for pakora batter.

Origin - Australia
Certification - ACO