Shelled peas

Shelled peas are the green, round seeds extracted from the pea pod, but without the fibrous outer shell, which facilitates their direct use in recipes. They are a versatile and highly valued ingredient in cooking for their sweet and mild flavor, as well as their tender texture when cooked.

Origin: The pea (Pisum sativum) is a legume native to the Mediterranean and Southwest Asia, cultivated since ancient times. Today, its cultivation extends worldwide, making it a staple food in many culinary cultures.

Properties: Shelled peas are an excellent source of plant-based protein, fiber, vitamins such as C and several B complex vitamins, as well as minerals like iron and magnesium. Their low fat content and high fiber content contribute to healthy digestion and help control cholesterol levels.

Synonyms in Spanish from Latin America: in different countries, shelled peas may also be known as arvejas peladas (Argentina, Chile, Uruguay), chícharos pelados (Mexico, Central America), or simply guisantes partidos (split peas).

In cooking, shelled peas are used in broths, purees, stews, and soups, providing flavor and nutrients without the need for the long cooking times required by peas with shells.