A dried, hulled, and split field pea known for their mild, earthy flavour and soft texture when cooked. They are a great cheap source of protein, fibre, and essential nutrients, making them a healthy addition to soups, stews, curries, and purees. Since they break down easily when cooked, they create a naturally thick and creamy consistency in dishes.
Originating from ancient civilizations in the Middle East and the Mediterranean, where they have been cultivated for thousands of years. They spread across Europe and Asia, becoming a key ingredient in traditional dishes like Indian dal, Greek fava, and Scandinavian pea soup. Today, they are widely grown in Canada, Russia, and India.
Cooking Instructions
Rinse thoroughly under cold water to remove any excess starch. Place in a pot with water or broth and bring to a boil over medium heat. Soaking the beforehand is not necessary. Once boiling, reduce the heat and simmer for 25 to 30 minutes, stirring occasionally, until the peas become soft and creamy. If there is excess liquid, drain it as needed, and season to taste.
Origin
UK.
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Yellow Split Peas (100g)
In stock
