What Makes a Great Garbanzo Bean?

The texture of high quality garbanzo beans should include tender skins and soft to tender interiors that should be uniform across the sample of beans. The skins should not be chewy. There will be some expected levels of both mealy-ness and adhesiveness.

The aroma and flavor profiles should lead with a garbanzo bean intensity, followed by starch and “earthy” intensities. There may also be a canned green bean note present.

The taste profile should lead with saltiness, followed be sweetness and a little bitterness. If sourness is present, it should remain minimal.

The darkness of the yellow color is stylistic and if there is a grey tint visible, it should be minimal. The viscosity of the bean liquid is also stylistic. There may appear to be some broken beans.

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Tasting terms

  • adhesiveness

    The degree to which some foods stick to the tongue, teeth or upper palate; not to be confused with "cohesiveness," which is the degree to which food sticks together. Example: Peanut butter sticking to the roof of the mouth; white bread sticking to the teeth.

  • texture

    A dimension used to organize attributes like mouthfeel, graininess and initial bite, it is one of the five dimensions used by ChefsBest Master Tasters to evaluate food. Example: Glazed popcorn will have a crunch texture. The texture of milk chocolate should be creamy and smooth.

  • chew

    The texture of a food as it is being chewed, as opposed to the texture of the first bite. Example: High-quality beef jerky should be tender but have a long chew.

  • aroma

    The smell that emanates from food. Along with appearance, texture, flavor and taste, aroma is one of the five dimensions used to evaluate a product. Example: Brownies should have an aroma that includes chocolate as well as egg, toasty and sweet notes.

  • salt

    One of the basic tastes; tasting of or containing salt. Example: Potato chips, sea water and cured meats all have a strong salt component.

  • sweet

    One of the basic tastes; often considered pleasing while exhibiting characteristics of sugar. Example: Honey, ripe fruits and syrup all have a pronounced sweet component.

  • bitter

    One of the basic tastes; often considered harsh and unpleasant in abundance, but a key basic taste for foods like coffee and dark chocolate. Example: Unripened fruit, aspirin and coffee all have bitter components.