Pea Varieties
We export a wide variety of high-quality peas, including whole, split, yellow, and green types. Click on any card to learn more.
Yellow Peas
History
Yellow peas, or "field peas," are one of the oldest cultivated crops, domesticated over 10,000 years ago in the Near East. They have been a vital source of food protein for civilizations worldwide for millennia.
Health Benefits
Extremely rich in plant-based protein and fiber, yellow peas are essential for muscle building and digestive health. They are also a key ingredient in the modern plant-based protein industry for making meat alternatives.
Yellow Split Peas
History
These are simply whole yellow peas that have been hulled and split in half. This process makes them cook much faster and break down, creating a thick, creamy texture, famous in dishes like pease pudding or split pea soup.
Health Benefits
Like their whole counterparts, they are high in protein and fiber. They are also an excellent source of iron and folate. Their soft, digestible texture makes them a comforting and nutritious base for soups and stews.
Green Whole Peas
History
Green peas share an ancient history with yellow peas. They are harvested when mature and then dried. They retain their green color and hold their shape well when cooked, though not as firmly as lentils or chickpeas.
Health Benefits
Green peas are famously rich in vitamins K, A, and C, and are a great source of antioxidants. They support bone health, vision, and the immune system, all while providing a solid base of protein and fiber.
Green Split Peas
History
The classic ingredient for split pea soup, these are dried green whole peas that have been hulled and split. This process allows them to cook quickly and break down into a thick, hearty, and flavorful puree.
Health Benefits
They are a low-fat, high-fiber, and high-protein food. Green split peas are particularly good for heart health, as their high fiber content can help lower cholesterol levels. They also provide a steady release of energy.
Maple Peas
History
A traditional British pea, Maple peas are a small, dark, and slightly sweet field pea. They are famously used to make "mushy peas" in some regions, though Marrowfat are more common. They are also highly prized as a high-protein feed for racing pigeons.
Health Benefits
Maple peas are packed with protein, complex carbohydrates, and essential amino acids. For human consumption, they offer a robust, earthy flavor and a dense, nutritious addition to stews and traditional dishes.
Marrowfat Peas
History
Marrowfat peas are large, mature green peas that have been allowed to dry out naturally in the field. They are a staple in the UK, famous as the traditional ingredient for mushy peas, often served with fish and chips.
Health Benefits
Rich in protein, fiber, and iron. Their starchy texture makes them very filling and a good source of slow-release energy. They are also used to create popular snack foods, like wasabi peas.