Dried peas

Dried peas are the dehydrated seeds of the common pea (Pisum sativum), a staple food in many world cuisines. They have a hard texture and a pale green or yellowish color, which, when soaked and cooked, become tender and creamy, making them ideal for preparing purées, soups, stews, and casseroles.

This ingredient originates from the traditional agriculture of temperate regions in Europe and Asia, where it has been cultivated for thousands of years. Currently, dried peas are widely used in Hispanic American and global cuisine due to their nutritional value and versatility.

Regarding their properties, dried peas are an excellent source of plant-based protein, dietary fiber, B vitamins, minerals such as iron, phosphorus, and potassium, and are low in fat. This makes them a nutritious and healthy food, ideal for vegetarian and vegan diets.

In different Hispanic American countries, dried peas may also be known as arvejas secas or habichuelas secas verdes, although the most common and widespread term is guisantes secos. Their use in traditional recipes varies, but they always add flavor, texture, and nutritional value to homemade dishes.