Dried split peas

Dried split peas are pea seeds (Pisum sativum) that have been dried and split into two halves, with the outer skin removed. This ingredient is widely used in the traditional cuisine of many countries to prepare soups, stews, purees, and broths due to its ability to provide a creamy texture and a mild, sweet flavor.

The origin of dried split peas dates back to traditional agriculture in Europe and Asia, where their cultivation and consumption have been common for centuries. They are especially popular in Indian and Middle Eastern cuisines, as well as in European countries like the Netherlands and the United Kingdom. In Latin America, their use has been maintained primarily in home and regional recipes.

Regarding their nutritional properties, dried split peas are an excellent source of plant-based protein, dietary fiber, and complex carbohydrates. They also provide B vitamins, iron, and minerals such as phosphorus and potassium. They are ideal for vegetarian or vegan diets, and their low-fat content makes them a heart-healthy food.

In Latin America, dried split peas may also be known as "chícharos partidos", "arvejas partidas", or simply "guisantes partidos", depending on the region. This ingredient is versatile and easy to prepare, generally requiring pre-soaking to reduce cooking time and improve digestibility.