Surefield Seeds works directly and actively with the most reputable and reliable agricultural producers and processors to make sure the quality meets the norms and standard of the Canadian Grain Commission to fulfill customers’ specific requirements.
Our most popular commodity is pulses. See below our products by clicking on one of the links
Small (4.5 – 5.5 mm) Eston Lentils are small lentils that are
round in shape with green seed coat and yellow inner seed. They have a
relatively neutral flavour and are a good source of nutrition for the body, as
they contain sufficient levels of all essential amino acids.
Medium (5.5 – 6.0 mm) Richlea Lentils are medium lentils that
are round in shape with a green seed coat and yellow inner seed. It is
used in soups and has a relatively neutral flavor.
Laird Lentils are a large (6.0 – 7.0 mm) lentil with a green
skin. Flavour and texture varies depending on the country and region of
origin but is richer than the smaller varieties.
Crimson Lentils (.5 centimetres) or Whole Red Lentil, they
appear as reddish orange coloured legumes. This product has a mild, earthy
flavor and soft texture. It is often used in soups, curry spices, and salads.
They are high in protein like any legume, bean or lentil.
Split red lentils are made from splitting the whole red lentil.
Split red lentils are made from splitting the whole red lentil. The skin is
removed and the remaining reddish-orange seed is then split into two halves. It
is high in fiber and protein and, therefore, is widely used to prevent
Marrowfat peas are a more
mature pea and are allowed to grow
beyond ripeness in the field. They dry out
naturally in the fields and are also used
to make mushy peas and fiery snack wasabi peas.
About 6-7mm wide and pale yellow in color. They have a mild
flavor and soft texture, and is often used in soups and stews and have a
slightly different taste than green peas.
About 6-7mm are green peas taken out of the pod, then
dehydrated. and usually pale green in color. They have a
mild, slightly sweet flavor and used in soup, soup mix, rice pasta, sauce, dip,
Whole green peas which are husked and processed to be split in
two and natural polished for bright color. They are often used in soups,
casseroles and in place of lentils in some recipes.
Whole yellow peas (4-5 mm) which are husked and processed to be
split in two. Yellow Split Peas are eaten cooked as a vegetable, canned or
frozen while ripe. The result is a 4.0 – 5.0 mm dark yellow cotyledon that is a
bit softer and easier to cook.
About 7-10 mm in diameter and usually pale yellow in colour. They are high in
protein and one of the earliest cultivated vegetables. Kabuli types are widely used in salads,
vegetable, soups and stews and have a slightly different taste than green peas. In regards to
size 10mm -12mm and above we source it from Argentina and India.
Red kidney beans have the dark red color,
firm texture and glossy skin, making them the most common bean used in chilis,
stews, soups and other dishes.
The black bean has a dense, meaty texture,
which makes it popular in vegetarian dishes, such as frijoles negros and the
Mexican - American black bean burrito.
Dried adzuki beans are a small dark red
oval bean approximately 5mm in diameter. Adzuki beans have a strong,
nutty, sweet flavor. They are popular in Asia.
It is a dry white bean that is smaller than
many other types of white beans, and has an oval, slightly flattened shape.
Our soybeans are high in protein and oil
content most of our soybeans exported to Asia and the North Africa.
According to the Canadian Grain Commission,
Grain Research Laboratory shows Yellow and brown Flax seeds are very closely
matched in oil content (on a dry-matter basis).
Comparison of Canadian Brown Flax Seed and Yellow Flax seeds: Brown Flax seeds
Oil content dry moisture basis - 44%
Alpha-linolenic fatty acid, % of total fatty acids - 59%
Yellow Flax seeds
Oil content dry moisture basis - 43-44%
Alpha-linolenic fatty acid, % of total fatty acids - 51%