Small peas

Small peas, also known simply as peas or arvejas in various regions of Latin America, are the edible seeds of the Pisum sativum plant. These tiny green fruits are popular in cooking for their sweet flavor and tender texture, making them ideal for a wide variety of recipes such as soups, stews, salads, and sautés.

Originating in the Middle East and the Mediterranean area, small peas have been cultivated since ancient times and their use has spread globally. Today, they are a staple ingredient in many culinary cultures due to their versatility and nutritional value.

Regarding their properties, small peas are an excellent source of plant-based protein, dietary fiber, vitamins (such as vitamin C and several B-complex vitamins), and essential minerals like iron and magnesium. They are low in calories and beneficial for digestion and blood glucose control, making them a healthy choice for balanced diets.

In Latin America, these peas may also be known as arvejas, chícharos, or petit pois, although the terminology varies by country. They are most commonly used in recipes fresh, frozen, or canned, with the tender pea being a highly valued ingredient for adding color, flavor, and texture to dishes.