peas 1 bag
Peas are a good source of plant-based protein, dietary fiber, and vitamin C, while providing manganese and B vitamins. They contain polyphenols and other antioxidants, particularly in purple varieties.
About
Peas (Pisum sativum) are a legume native to the Mediterranean and Near East regions, though now cultivated worldwide. The plant produces seed pods containing spherical, starchy seeds that range from bright green to pale yellow or deep purple depending on variety. Green peas—the most common culinary form—are harvested before full maturity and feature a sweet, slightly grassy flavor with a tender, creamy texture when cooked. Dried peas, split peas, and fresh spring peas represent distinct culinary and agricultural forms, each with characteristic flavors and applications. The plant itself is herbaceous and climbing, and peas belong to the Fabaceae family alongside beans and lentils.
Culinary Uses
Peas are a versatile legume employed across numerous cuisines. Fresh or frozen peas are common in European and American cooking—featured in shepherd's pie, risotto, stir-fries, soups, and as a simple buttered side dish. Split peas form the base of traditional split pea soup across Scandinavian, British, and Jewish cuisines. In Indian cooking, split peas (moong dal, chana dal) are essential to dal preparations and curries. Garden peas are often combined with carrots in composed vegetable dishes, while sugar snap and snow peas are eaten raw or lightly cooked in Asian preparations. Peas pair well with mint, dill, garlic, cream, and ham or bacon.