Ingredient
Marrowfat pea (fresh seeds)
The Hearty Legume Delight
Marrowfat pea (fresh seeds) are large, plump peas with a vibrant green color and a starchy texture. They have a slightly sweet and earthy taste, making them a versatile ingredient in both savory and sweet recipes.
Origins and history
Marrowfat peas have been cultivated for centuries and have a rich history in traditional British cuisine. They were traditionally dried and used to make mushy peas, a popular accompaniment to fish and chips. Today, they are enjoyed in various cuisines around the world.
Nutritional information
Marrowfat peas are a good source of plant-based protein, dietary fiber, vitamins (such as vitamin C and folate), and minerals (including iron and potassium). They are also low in fat and cholesterol-free.
Allergens
Marrowfat pea (fresh seeds) may cause allergic reactions in individuals with legume allergies. It is advisable to consult a healthcare professional before consuming marrowfat peas if you have any known allergies.
How to select
When selecting marrowfat pea (fresh seeds), look for plump, vibrant green peas that are free from discoloration or signs of mold. Avoid peas that appear wrinkled or shriveled, as they may be old or of lower quality. Freshness is key to ensure optimal taste and texture.
Storage recommendations
To maintain the freshness and quality of marrowfat pea (fresh seeds), store them in a cool, dry place in an airtight container or sealed bag. Alternatively, they can be frozen for longer storage.
How to produce
Marrowfat peas can be grown at home in a vegetable garden or in containers. They require well-drained soil and regular watering. Sow the seeds in early spring for a summer harvest.
Preparation tips
Marrowfat peas can be used in a variety of dishes, including soups, stews, salads, and side dishes. They can be cooked and mashed to make traditional mushy peas or added to casseroles and risottos for added texture and flavor.
Substitutions
Green split peas or yellow split peas can be used as substitutes for marrowfat peas in recipes that call for their starchy texture and earthy flavor.
Culinary uses
Marrowfat peas are commonly used in traditional British dishes such as mushy peas, pea soup, and pea and ham soup. They are also used in Indian cuisine, particularly in dishes like matar paneer (peas and cheese curry).
Availability
Marrowfat peas are commonly available in the United Kingdom and can be found in specialty stores or online retailers in other countries.
