Peas

Peas

Peas are pulses available for food aid in four varieties: green whole, green split, yellow whole and yellow split peas. The four varieties of peas available offer the ability to meet local taste and cooking preferences. Peas are a cool season crop planted in the early spring and harvested in the summer in the cooler climates.

Scientific name

The most commonly refers to the edible seeds from the plant species pisum sativum. Other species of plant may be referred to commonly as “peas” as well.

Omelette and peas

Alternating peas in peapod

Garden peas

The common garden pea is probably a native of countries bordering on the black sea. A variety known as the gray pea (pois chiche) has been used since a very remote period.

History

The common people of greece and rome, in ancient times made it an ordinary article of diet. It is said that peas were considered such a delicacy by the romans that those who coveted public favor distributed them gratuitously to the people in order to buy votes.

Braised Hearts of Lettuce with Green Peas

In England

Peas were introduced into england from holland in the time of elizabeth, and were then considered a great delicacy. History tells us that when the queen was released from her confinement in the tower, may 19, 1554, she went to staining to perform her devotions in the church of allhallows, after which she dined at a neighboring inn upon a meal of which the principal dish was boiled peas. A dinner of the same kind, commemorative of the event, was for a long time given annually at the same tavern.

Peas Kochari and chutney

Taste

Peas, when young, are tender and sweet, containing a considerable quantity of sugar. The nitrogenous matter entering into their composition, although less in quantity when unripe, is much more easily digested than when the seeds are mature.

Spot prawn, pea

Cooking

When quite ripe, like other leguminous seeds, they require long cooking. When very old, no amount of boiling will soften them. When green, peas are usually cooked and served as a vegetable; in their dried state, they are put to almost every variety of use in the different countries where they are cultivated.

Pea-bainocks

In the southeast of scotland, a favorite food is made of ground peas prepared in thick cakes and called peas-bainocks.

Around the world

In india and southern europe, a variety of the pea is eaten parched or lightly roasted, or made into cakes, puddings, and sweetmeats. In germany, in combination with other ingredients, peas are compounded into sausages, which, during the franco-prussian war, served as rations for the soldiers.

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  Omelette and peas

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  India - Varanasi green peas

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  Pigeon peas

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  Dry goya split peas

Dried peas

Dried peas for culinary use are obtainable in two forms; the split peas, which have had the tough envelope of the seed removed, and the green or scotch peas.

Common Name	Green pea	Snow pea	Snap pea
Other Common Names	Garden pea, English pea	Chinese pea pod	Sugar snap pea
Scientific Name	Pisum sativum	Pisum sativum var.saccharatum	Pisum sativum var.macrocarpon
Descriptions at Harvest	Firm, rounded pods 1 to 4 inches long; ripe peas inside are round and may be wrinkled or smooth; peas are most commonly green or yellow, though other colors exist	Thin-walled, flat pods 2 to 5 inches long; peas inside are light green and immature	Thick-walled, rounded pods 3 to 3 ½ inches long; ripe peas inside are round and green
Preparations	Peas need to be shelled from the pod (which is discarded); can be served raw or cooked; often sold frozen, dried, or canned	Whole pod may be eaten; strings along pod seams usually removed before eating, can be served raw or cooked; may be sold fresh or frozen	Whole pod may be eaten; strings along pod seams usually removed before eating; can be served raw or cooked; may be sold fresh or frozen
Common Uses	Pasta salads, cold vegetable salads, soups, as a side dish	American Chinese dishes such as stir fries	Raw in salads, stir fried, cooked as a side dish

Time for cooking

The time required for cooking will vary depending upon the age of the seed and the length of time it has been soaked previous to cooking. Preparing whole peas involves overnight soaking, after which they will cook in approximately one hour. Split peas need not be soaked before cooking and will cook in 25 to 30 minutes. If split peas are soaked overnight, cooking time can be reduced to 13 to 15 minutes. Whether whole or split, cook by combining peas with double the amount of water.

Nutritional value and benefits

Peas are consumed as an affordable source of protein and starch in North America, Asia, Europe and parts of the Middle East. They are a good source of plant-based protein, complex carbohydrates, iron, magnesium, phosphorus and potassium and an excellent source of copper, fiber, folate, manganese and thiamin.

Complement grains

When combined with a grain, peas contribute complementary amino acids to form a complete protein meal. Peas can be prepared using a variety of methods, including boiling, frying, roasting, mashing, sprouting, fermenting, and milling into flours to make a variety of dishes, including soups, stews, roasted snacks and baked goods.

See also

• Black-eyed pea
• Black pea
• Chickpea
• Dixie lee pea
• Sweet pea

External links

• Sorting Pisum names
• USDA plant profile
• https://web.archive.org/web/20150303184216/http://www.nal.usda.gov/fnic/foodcomp/search/