Fresh peas

Fresh peas are the small green seeds obtained from the pod of the Pisum sativum plant. They are a highly valued ingredient in cooking for their sweet flavor and tender texture when freshly harvested. They are consumed both raw in salads and cooked in soups, stews, rice dishes, and scrambles.

The origin of peas is found in regions of the Middle East and the Mediterranean, from where they spread to Europe and later to the Americas during the colonial era. Today, they are cultivated in many parts of the world, being a popular crop in Mediterranean and Latin American cuisines.

Regarding their properties, fresh peas are an excellent source of fiber, B-complex vitamins (especially folate), vitamin C, and minerals such as iron and potassium. Additionally, they provide plant-based proteins and antioxidants, helping to improve digestion, strengthen the immune system, and maintain healthy skin.

In Hispanic America, fresh peas may also be known as arvejas (in countries like Argentina, Chile, and Uruguay), chícharos (Mexico, Central America), or green gandules (in some Caribbean regions, although "gandules" usually refers to another similar legume). However, "guisantes" is the most commonly used term in recipes and markets to refer to this fresh legume.