Marrowfat peas

Marrowfat Peas are a variety of dried peas, known for their large size and creamy texture once cooked. These mature peas are left to dry on the plant before being harvested, which gives them a more intense and earthy flavor compared to fresh green peas.

Origin: Marrowfat peas have a long tradition in British cuisine, especially in classic dishes like "mushy peas." Although their cultivation has spread to various temperate regions, they originally come from English varieties of field peas.

Properties: They are an excellent source of plant-based protein, dietary fiber, B vitamins, and minerals such as iron, potassium, and magnesium. Their high starch content makes them an ideal ingredient for preparing purées and soups, providing a smooth and creamy texture without the need to add too many thickeners.

Synonyms in Latin American Spanish: In Latin America, while there is no exact term for "marrowfat peas," the closest in use and characteristics are arvejas secas, guisantes secos, or simply guisantes grandes secos. In some countries, they are also known as chícharos secos.