/ 200 g dried peas

Dried peas are the desiccated seeds of Pisum sativum, a legume native to the Mediterranean and Near East regions, valued for their high protein content and long shelf life. The seeds are harvested at maturity, allowed to dry naturally or mechanically, and are typically sold whole or split (in which case the seed coat is removed, revealing the pale yellow or green cotyledons beneath). Common varieties include the yellow field pea and the smaller, sweeter green pea. Whole dried peas have a firm texture and mild, slightly sweet flavor, while split peas cook more quickly and develop a creamy consistency.

Dried peas are botanically classified as legumes and have been a staple of human nutrition for thousands of years, particularly in Northern European, Middle Eastern, and South Asian cuisines. The drying process concentrates their nutritional value and allows for year-round storage without refrigeration.

Dried peas are used to prepare soups, stews, and porridges across numerous culinary traditions. Split pea soup is a classic Northern European and North American dish, traditionally made with ham or bacon. In Middle Eastern and South Asian cooking, dried peas are roasted as snacks (often spiced) or ground into flour for batters and breads. Whole dried peas are commonly sprouted to increase nutritional bioavailability. They are also used in pease pudding, a traditional British savory pudding, and in various dal preparations. Dried peas should be rinsed before cooking and typically require soaking to reduce cooking time and improve digestibility.