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I've prepared ful mesdames for years, soaking and pressure-cooking maple peas, and even bought them in tins imported from Egypt, which taste exactly the same as the ones I cook. Hard to tell the difference between the three, although the Egyptian ones may be consistently a touch browner in shade.
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 ...
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]
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).
Lathyrus tingitanus is a species of wild pea known by the common name Tangier pea. [ 2 ] [ 3 ] It is native to southwestern Europe and Northwest Africa, [ 4 ] and it is present in other regions of the world as an introduced species , including the Pacific Northwest of the United States.
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
Chamaecrista nictitans, the sensitive cassia, [2] sensitive partridge pea, [3] small partridge pea [4] or wild sensitive plant, [4] is a herbaceous species of legume widely distributed through the temperate and tropical Americas. [5] It is an annual plant capable of rapid plant movement—its leaflets fold together when touched. [6]
Ground peas, also called pelus, are known in Lithuania as grey peas, the seeds of which are brown. [2] They have been grown in Europe since the Neolithic. Now gardeners grow only garden peas on their plots for food, the seeds of which are white-yellowish or greenish in colour, and the same green immature peas that are eaten fresh, dried or canned.