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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 ...
Most commercially produced mushy peas contain artificial colourants to make them green; without these the dish would be murky grey. [4] Traditionally the controversial colourant tartrazine (E102) had been used as one of the colourants; however, as recently as 2019, major manufacturers were using a combination of brilliant blue FCF (E133) and riboflavin (E101).
Many crop plants are known as peas, particularly . Pisum sativum. pea; marrowfat peas; snap pea; snow pea; split pea; and: chickpea, Cicer arietinum; cowpea, Vigna ...
The peas are dried and the dull-coloured outer skin of the pea removed, then split in half by hand or by machine at the natural split in the seed's cotyledon. There are green and yellow varieties of split pea. Gregor Mendel studied the inheritance of seed colour in peas; the green phenotype is recessive to the yellow one
Pea soup is an English classic with many forms ranging from a thick purée, like mushy peas, to a more liquid dish. It can be made from fresh new peas or dried old peas. [8] In 19th-century English literature, pea soup is referred to as a simple food and eating it as a sign of poverty.
Processed peas are mature peas which have been dried, soaked and then heat treated (processed) to prevent spoilage—in the same manner as pasteurizing. Cooked peas are sometimes sold dried and coated with wasabi, salt, or other spices. [66] In North America pea milk is produced and sold as an alternative to cow milk for a variety of reasons. [67]