Food Science: Green peas or ‘Petits Pois’
Green peas or ‘petits pois’ has a history of consumption dating back the 17th and 18th centuries, it had become popular to eat peas “green”, which is while they are immature and right after they are picked. This was true in France and England, where the eating of green peas was considered to be “both a fashion and a madness”. You can find green peas in many ethnic cuisines. In Chinese cuisine, the tender new growth both the leaves and stems are frequently used in stir-fries. Much like picking the leaves for tea, the farmers pick the tips off of the pea plant. But, Greece, Tunisia, Turkey, Cyprus, and other parts of the Mediterranean, peas are made into a stew with meat and potatoes. In places like Hungary and Serbia, pea soup is often served with dumplings and spiced with hot paprika. If you happen to be in the U.K., green peas are dried, re-hydrated and mashed marrow fat, known by the public as mushy peas, are popular, in the beginning, north of England, but now readily available, it is the go to accompaniment to fish and chips or meat pies. Peas are starchy, but high in fiber, protein, vitamins, minerals and lutein.
With green peas or ‘petits pois’ is no wastage with planting and harvesting green peas or ‘petits pois’ as they are chosen for freezing and picked in bunches. There is nothing added to frozen garden peas: no salt, sugar or water and without preservatives or additives. Green peas are frozen within four hours of harvesting this process preserves the sweet and silky taste that can otherwise be lost. In all seasons, green peas or ‘petits pois’ are available year round. The freezing process preserves the wonderful pea green colour that adds vibrancy to so many dishes. Using frozen green peas or ‘petits pois’, means there is zero preparation needed. Just add green peas or ‘petits pois’ to your favorite recipes or straight into soups, casseroles or curries for a little something extra.