splitpea

Split peas are dried, peeled seeds of Pisum sativum that have been split along their natural seam. They are available in two main varieties: green split peas, which stay green on the inside, and yellow split peas, which darken to a pale orange-yellow when dry. The splitting process removes the husk and divides each seed into two flat halves, producing a product that cooks quickly and does not require overnight soaking.

Processing usually involves cleaning, drying, dehulling, and splitting the peas. The result is a small, uniform legume that softens to a creamy texture when simmered. Green and yellow split peas have similar cooking times, typically around 20 to 30 minutes, depending on freshness and desired thickness. They are typically sold in bags or canisters and stored dry.

Split peas are a nutrient-dense food. They provide high amounts of plant-based protein and dietary fiber, are low in fat, gluten-free, and supply minerals such as iron and potassium. Their protein-to-energy ratio makes them a common choice in vegetarian and vegan diets.

Culinarily, split peas are most associated with soups and stews. Green split peas are featured in classic pea soups in Western cuisines, including ham-flavored variants, while yellow split peas are used in various regional soups and dals in other culinary traditions. They can be pureed into dips or used to thicken dishes. Proper storage in a cool, dry place extends shelf life.