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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 ...
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]
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.
The dried peas are soaked overnight and simmered to produce a type of mushy pea. Parching is a now-defunct term for long slow boiling. [2] The peas are field peas, left to dry on the plant, as distinct from garden peas, picked green for fresh consumption.
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
In the past, pie and pea shops and stalls were a familiar sight on Northern streets and markets. However, nowadays, they are more commonly sold in sandwich shops and "chippies". While some individuals prefer meat and potato or steak pies, pie and peas remain a staple food on British football terraces and are particularly popular among football ...
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 .
Pea (pisum in Latin) is a pulse, vegetable or fodder crop, but the word often refers to the seed or sometimes the pod of this flowering plant species. Carl Linnaeus gave the species the scientific name Pisum sativum in 1753 (meaning cultivated pea).