Yellow Split Pea

Pisum sativum var. arvense (L.) Poiret

Also known as soup pea or field pea or dry pea

Yellow Split Peas (Pisum sativum) is a cool-season crop grown for its  mature dried edible seeds, which can be marketed whole or split or ground into flour.

The dried seeds are enclosed in a pod, 1 to 4 inches (2.5-10cm) long that often has a rough inner membrane and 4-9 seeds. The ripe seeds are round, smooth or wrinkled, and with a green, yellow, beige, brown, red-orange, blue-red, dark violet to almost black, or spotted, seed coat (testa) depending on the variety.

Only selected varieties of the green and yellow-cotyledon peas are sold for human consumption as whole, split or ground flour. Other varieties are produced for animal feed, and for seed.

The mature yellow peas are dried and husked (or dehulled) and split in half. The yellow split peas are about 1/4 of an inch wide and yellow in colour.

Nutrition

  • Split yellow peas are high in protein and low in fat. They contain the highest amount of dietary fibre, with 27 grams fibre per 100 gram portion.
  • 100g (3.5oz) split yellow pea has: calories 370; Fat: 0%; Carbohydrate: 67g (Fibre 27g, sugar 3g); Protein: 27g and provides 25% RDA of iron. (Bulk Barn)

Culinary Use

  1. Split yellow peas have a mild, earthy flavour and soft texture. Since the mature seeds are rich in protein they can be cooked as a vegetable or added to soups and stews
  2. In the UK, dried yellow split peas are used to make pease pudding (pease porridge).
  3. Yellow split pea is used as an ingredient in “Khoresh Gheymeh”, a traditional Iranian dish with meat and yellow split peas.
  4. Also used as an ingredient in Tabriz köftesii (kofta specialty) .
  5. The split or whole peas can also roasted and salted, and eaten as a snack.

Pea Soup

  • Pea soup is eaten in many parts of the world, including northern Europe, parts of middle Europe, Russia, Iran, Iraq, India, Guyana, Suriname, Trinidad and the Fiji Islands.
  • Peas soup can be cooked with with smoked ham,  pork belly or thick cut bacon, pork chops, smoked sausage or ham hocks; with vegetables like carrot, potato, celery, leek, onion and celeriac and herbs like bay leaf, thyme, parsley or oregano. It’s a matter of preference.
  • The processing of pea soup is an important industry in CanadaHabitant® soups have been prepared since 1918 using traditional recipes.

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

2 thoughts

  1. Yellow or split pea soup I could live on! I always cook a bone in ham on New Years and do it intentionally so I can make the soup! I’m salivating just thinking about it!

    1. I know what you mean. It tastes really good. Sorry I’ve been so lazy of late. Not posting much but am now trying to get back to routine. Have a brilliant day!
      Liz

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