About

Split peas are produced by harvesting the pea pods when they are fully mature and then drying them. Once they are dried and the skins removed, they split naturally. Split green peas can absorb water faster than whole beans and peas, and they do not need to be rehydrated overnight. This also means they cook faster and continue to break apart whilst cooking, which adds a yummy earthy flavour and chewy texture the dish. 

Uses

To cook green split peas, first thoroughly rinse them and then place in a pot covered with liquid alongside other ingredients in your soup or dahl recipe. Bring to the boil, loosely cover the pot and cook the peas for about 30-40 minutes or until tender, ensuring the liquid does not fully evaporate. These small but nutritionally mighty members of the legume family are most popularly used in soup recipes; traditional Indian dishes like dahl; or are cooked, pureed and seasoned with herbs and spices for a tasty side dish. They can also be included in recipes for veggie patties, salads and stir-fries. Split green peas do a great job at filling a dish out as a substitute to meat.

Information

Ingredients: Organic Split Green Pea

Allergens: No known allergens.

Storage: Store in a cool, dry place away from direct sunlight.

Shelf Life: Up to 12 months when stored as above.

Country of Origin: New Zealand

Nutrition Information