Split peas

Split peas, also known as split peas or split peas in different Hispanic American countries, are the dried and split seeds of the Pisum sativum plant. They are an essential ingredient in many traditional recipes, especially in stews, soups, and purees, due to their soft texture and their ability to thicken preparations.

Their origin dates back to the temperate regions of Eurasia, where they were cultivated since ancient times as an important source of plant-based proteins and complex carbohydrates. Currently, split peas are produced in various regions of the world and are valued for their affordable cost and nutritional benefits.

Regarding their properties, split peas are rich in protein, dietary fiber, B-complex vitamins, and minerals such as iron and phosphorus. They are an excellent food for vegetarian or vegan diets and help improve digestion and control cholesterol levels.

In cooking, split peas require soaking or prolonged cooking to soften and break down, providing a creamy consistency to recipes and a mild, slightly sweet flavor that pairs very well with spices and vegetables.