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Split Green Peas

Whole green peas when husked and processed to be split in two, the result is a 4.0 – 5.0 mm dark green cotyledon that is a bit softer and easier to cook. They are often used in soups, casseroles and in place of lentils in some recipes.

Marrowfat

Marrowfat peas are green mature peas that have been allowed to dry out naturally in the field, rather than be harvested whilst still young like the normal garden pea. All over Northern England they are commonly served as part of the popular snack of pie and peas.

Split Yellow Peas

Yellow Split Peas is grown in Canada, in the fields of Saskatchewan and Manitoba. It is 1/4 of an inch in diameter. It is normally a whole pea that is split into two parts.

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Whole Yellow Peas

About 6-7mm in diameter and usually pale yellow in color. They have a mild, slightly sweet flavor. They are used in soups and stews and have a slightly different taste than green peas. When broken in two they produce a split pea that is a darker and more vibrant yellow in color.

Whole Green Peas

About 6-7mm in diameter and usually pale green in color. They have a mild, slightly sweet flavor, sometimes coated and eaten as snacks, but have a variety of other uses. When broken in half they produce a split pea that is a darker and more vibrant green in color.