Split Peas
Description
Split peas are dried, hulled, and split halves of field peas (the same plant as fresh peas) that cook quickly and creamy, offering a nutritious, high-protein, high-fiber pulse, available in green (sweeter) and yellow (milder) varieties, commonly used in soups and stews.
Key characteristics
Origin: They are mature peas harvested, dried, and then split in half along their natural seam.
Types: Green split peas are sweeter, while yellow split peas are milder and starchier.
Cooking: Their split form means they cook much faster and don't require pre-soaking, turning soft and creamy.
Nutrition: Rich in protein, fiber, potassium, and iron, making them very healthy and economical.
Uses: Famous for split pea soup, they're also great in dahls, casseroles, and vegetable dishes.
How they differ from fresh peas
Fresh peas are eaten young and tender, while split peas are mature, dried, and processed for long storage and different culinary uses.
Type
Legume
