Description
The history of dried yellow peas can be traced back thousands of years. Yellow peas, also known as field peas or dry peas, have been cultivated and consumed in various regions around the world, particularly in Europe, Asia, and North America.
Dried peas are a legume and valued as an excellent source of dietary fiber, plant-based protein, vitamins, and minerals. They are low in fat and cholesterol-free, making them a healthy addition to a balanced diet.
In terms of uses, split yellow peas have a milder and slightly nuttier taste than split green peas that tend to have a slightly sweeter and more earthy flavor. Split yellow peas are whole dried yellow peas that have been mechanically split in half, removing the outer skin. This splitting process allows them to cook faster and results in a softer texture. Yellow peas are frequently used in Indian, Middle Eastern, and Mediterranean cuisines. They are utilized in dishes like soups, dal, curries, and savory snacks. Yellow peas whether whole or split tend to break down more than green peas when cooked.
Split yellow peas can also be milled into flour. Pea flour is particularly rich in protein, making it a valuable ingredient for those following a plant-based diet. This flour can be added to baked goods, pancakes and smoothies.
Cooked or milled into flour, split yellow peas have versatile culinary applications. Split yellow peas offer plant based protein, fiber and a mild, nutty flavor to soups, side dishes and roasted snacks. The choice depends on the desired texture and the specific recipe you’re preparing.