Suggested uses

Basic prep

Storage & handling

Store in a cool, dry place.

Ingredients

Green peas.

Green Split Peas, or "Pisum sativum," are part of the legume family. A pea is a small, round seed that grows in a pod. They are an annual, cool-season crop grown in many parts of the world. Although technically a fruit, the pea is considered a vegetable in the culinary world. Dried peas are part of a family of legumes collectively known as pulses, which also includes lentils and sometimes chickpeas.

Split peas are made by removing the outer skin from the pea, and then manually or mechanically splitting the pea where its two lobes naturally come together. The husking and splitting of the pea allows for a softer texture and quicker cooking time. 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.

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. Along with beans and lentils, peas form an important part of the diet in the Middle East, North Africa and Europe due to their nutrient density, versatility and economical nature.

A nutritional powerhouse, dried peas provide a rich source of vitamins A, B and C, fiber, protein and potassium.