Could also be known as chick-pea 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