What Is the Difference Between the Different Types of Peas?

Peas are legumes and are very common in this country. They are known as an accompaniment to meat dishes, often paired with carrots, and as the main ingredient in a hearty pea soup. All pea varieties are plant seeds that grow in a long, folded carpel, the so-called pod.

The main harvest time in Europe is between June and August. Outside of the season, peas are available frozen and dried – you can also use this variant for our pea stew and for blind baking – or can. A distinction is made between several types of peas. In this country, wrinkled peas, split peas, and snow peas are used particularly often.

• Wrinkled peas are slightly angular. They are also called garden peas. Their taste is sweet and very delicate. This variety of heirloom is often used for frozen or canned goods. Fresh or frozen, wrinkled peas still contain a particularly large number of their nutrients.
• Pale peas are smooth and round and are also often used. They are also called shell peas. If you compare its taste with that of the wrinkled pea, it tastes less sweet but slightly floury – this is due to the lower sugar content.

Both wrinkled peas and split peas are usually cooked in water. If you buy them fresh and in the casing, this must be removed before further processing. This process is called unpalling. For 300 grams of peas, you calculate about 1 kilogram of pods. If you don’t want to use the peas right away, it’s best to leave them in their shells. Wrapping them in a damp cloth or storing them in a cling bag will keep fresh produce in the fridge for a few days.

Both marrow and pear peas are suitable as a vegetable side dish, as well as for soups and purees, in salads, casseroles, or in Italian pea risotto. Because of its sweet taste, the wrinkled pea goes well with Asian dishes or the widespread Leipziger Allerlei. Green peas, on the other hand, contain more starch. Therefore, they are very suitable for stews, purees, and soups, which should have a particularly creamy consistency. Dried peas are usually made from fully matured split peas.

• Sugar snap peas – also known as sugar snap peas – are a particularly tender variety of peas. They can be eaten in their skins or even raw, as they are harvested very early. They are particularly widespread in Asian cuisine and are used in a variety of ways. They can either be eaten raw (e.g. as part of a salad) or added to wok dishes. Sugar snap peas should only be blanched briefly so that they remain al dente and crisp.