Suggested uses

Basic prep

Storage & handling

Store in a dry, cool place.

Ingredients

Yellow Peas

A member of the legume family, yellow split peas (Pisum sativum) are the result of removing the outer skin from the pea, and then manually or mechanically splitting the pea where its two lobes naturally come together. Yellow split peas are about 1/4 inch in diameter and golden yellow in color, lighter on their cut side. When cooked they have an earthy flavor and soft, granular texture. Coarsely grinding dried yellow split peas produces Granulated Yellow Split Peas, an earthy-flavored, golden yellow powder mixed with larger pieces of ground split pea, which can be used to thicken soups, stews and sauces, make a quicker-cooking soup or create healthful dips.

Dried peas are part of a family of legumes collectively known as pulses, which also includes lentils and sometimes chickpeas. The history of dried peas reaches back at least 5,000 years. Scientists believe that they originated in southwestern Asia, perhaps in northwestern India, Pakistan, Afghanistan or adjacent areas. However, they soon spread to the Mediterranean region, then throughout Europe and soon to the New World. The common garden pea we know today was developed in England, but Canada is currently the world's largest exporter of peas. A nutritional powerhouse, dried peas are an important staple in the diets of many cultures around the world, providing a rich source of vitamins A, B and C, fiber, protein and potassium.

Split peas tend to fall apart when thoroughly cooked, lending a thickening quality to stews, soups and curries. They have an earthier flavor than whole dried peas.