Yellow Split Peas (Pisum Sativum) are part of the legume family. Split peas and lentils (often referred to as "pulses") are the edible seeds of legume plants. Split peas are husked and split along a natural seam, so that they cook faster. The Yellow Split Pea is about 1/4 of an inch wide and pale yellow in color. Split Peas have a mild flavor and soft texture. The Split Pea has more of an earthy flavor than the whole dried pea, similar to the lentil in versatility and nourishment. They are a great low-fat source of protein and are high in fiber.
To Cook: Sort and rinse 1 part peas to 2 parts water. Bring to a boil then lower heat to simmer until tender about 30-45 minutes.
Test frequently during cooking, then come to your own decision when the split peas are tender and taste "done." Remember, intended use dictates desired tenderness. It is better to cook split peas to a firm stage for salads, freezing and longer-cooking recipes. If you plan to puree or mash the split peas, cook until very soft.
1. Split Peas are most commonly used in thick soups and stews. They break apart when cooking, adding to the texture of the soup.
2. Split Peas can also be used to make dips and spreads
3. Include with other ingredients in baked casserole's or stuffing's.
4. Pea soups have a special affinity with potatoes and tomatoes
5. Pea soups are very good when cooked with the brown rice
6. Good flavor enhancers are onions, garlic, curry spices, green chilies, lemon juice and fresh or dried dill.
Country of Origin: Canada
This product was packaged using equipment that also handles wheat, soy, peanuts and tree nuts.
Ingredients: Organic Yellow Split Peas.