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Yellow Split Peas

Yellow Split Peas are about 1/4 inch wide and pale yellow to beige in color. They have a mild, earthy flavor and soft, granular texture when cooked.

  • A rich source of vitamins A, B and C, fiber, protein and potassium

  • Great for soups, stews and curries, where they lend a thickening effect as they break down during cooking

  • D'allesandro
    Price: $67.50
    $0.42 / Ounce

    This product will be returning soon!

    Suggested uses

  • Cook with tomatoes, onions, cream and curry spices for a delicious and protein-packed Indian curry dish

  • Add to chili for a unique flavor and texture

  • Use cooked, pureed split peas to make a simple batter and cook on a griddle to make traditional Indian split pea pancakes

  • Toss lightly cooked Yellow Split Peas with fresh tomatoes, peppers, onion, herbs and lemon juice for a fresh, flavorful salad

  • Blend cooked Yellow Split Peas with various seasonings to make dips and spreads

  • Basic prep

    Yellow Split Peas should not be soaked before cooking. Simmer in boiling water for 45 minutes to 1 hour. The longer this legume cooks, the more it will break down and cause soups to thicken.

    Storage & handling

    Store in a dry, cool place.

    Ingredients

    Yellow peas.

    Yellow Split Peas (Pisum sativum) are part of the legume family. A pea is a small, round seed that grows in a pod. They are an annual, cool-season crop grown in many parts of the world. Although technically a fruit, the pea is considered a vegetable in the culinary world. Dried peas are part of a family of legumes collectively known as pulses, which also includes lentils and sometimes chickpeas.

    Split peas are the result of removing the outer skin from the pea then manually or mechanically splitting the pea where its two lobes naturally come together. Yellow Split Peas are about 1/4 inch in diameter and golden yellow in color, lighter on their cut side. They have a mild, earthy flavor and soft, granular texture when cooked.

    The history of dried peas reaches back at least 5,000 years. Scientists believe that they originated in southwestern Asia, perhaps in northwestern India, Pakistan, Afghanistan or adjacent areas. However, they soon spread to the Mediterranean region, then throughout Europe and soon to the New World. The common garden pea we know today was developed in England, but Canada is currently the world's largest exporter of peas. Along with beans and lentils, peas form an important part of the diet in the Middle East, North Africa and Europe due to their nutrient density, versatility and economical nature.

    A nutritional powerhouse, dried peas provide a rich source of vitamins A, B and C, fiber, protein and potassium.

    Split peas tend to fall apart when thoroughly cooked, lending a thickening quality to stews, soups and curries. They have an earthier flavor than whole dried peas.

    Classic recipe

    Smoky Split Pea Soup

    This amped up version of split pea soup gets a flavor boost from our Chipotle Morita Chiles. The smoky, spicy flavor of the chipotle is a natural fit with the meaty flavor of the ham bone and mildly sweet yellow split peas.