Split Peas

Field peas (*Pisum sativum*) dried, dehulled, and mechanically split along the natural seam. Available as green (slightly sweeter) or yellow (earthier, more common in Scandinavia and South Asia). Break down into creamy purees during cooking — the foundation of split-pea soup, Indian chana dal, Swedish ärtsoppa, and Greek fava. No soaking required; cook in 45–60 minutes to velvet-smooth puree.