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Soup pearls are generally known in German as Backerbse (literally, "baked peas") or Mehlerbse ("flour peas"). [1] In Swiss German, they are referred to as Suppenperle, or "soup pearls" [2] [3] (hence the English name), while in the Vorarlberg region in western Austria, they are called Hochzeitsperle, or "wedding pearls".
A variant (particularly popular around Bolton and Bury of Greater Manchester, and Preston, Lancashire) is parched peas – carlin peas (also known as maple peas or black peas) soaked and then boiled slowly for a long time; these peas are traditionally served with vinegar. Mushy peas have occasionally been referred to as "Yorkshire caviar." [3]
Given that this is a rather odd Latin name, and that I've seen a couple of misprints in scientific papers where a space between cajan and the English word "was" is omitted, e.g. "... standard petal of Cajanus cajanwas indented ..., "air-dried bark (1.0 kg) of Cajanus cajanwas collected", "Cajanus cajanwas ploughed and harrowed", I have the ...
The maple is a common symbol of strength and endurance and has been chosen as the national tree of Canada. Maple leaves are traditionally an important part of Canadian Forces military regalia, for example, the military rank insignia for generals use maple leaf symbols. There are 10 species naturally growing in the country, with at least one in ...
This hash works with the silkiness of the vegetable counteracting the spiciness of chorizo. Make the recipe a hearty meal by adding a crusty piece of bread and perhaps a small salad.
Field pea may refer to: Pea § Field pea , any of certain varieties of common pea ( Lathyrus oleraceus ) used worldwide for human or animal consumption; sometimes called dry field pea Cowpea ( Vigna unguiculata ), used for culinary purposes and forage in Africa and the Americas
Canned marrowfat or "processed" peas are reconstituted from dried peas. These are soaked in cold water for 12 to 16 hours, sometimes with sodium bicarbonate added to aid softening. The peas are then blanched for 5 minutes and then canned in a brine containing sugar, salt and food colouring , before the cans are heat processed at 115 °C (239 °F).
A popular variation [3] [4] of the black-eyed pea is the purple hull pea or mud-in-your-eye pea; it is usually green with a prominent purple or pink spot. The currently accepted botanical name for the black-eyed pea is Vigna unguiculata subsp. unguiculata , [ 5 ] although previously it was classified in the genus Phaseolus .