Yellow peas and their green cousins both come from the pea plant - the very same plant the famous Gregor Mendel studied to formulate the first theory of genetics! Yellow peas aren’t quite as sweet as green peas, and they taste a bit milder and earthier. They are most often used in dal, a soup made from peas or other legumes, tomatoes, onions, and spices. Peas are incredibly healthy, offering a wealth of vitamins and minerals including vitamins A, C, K, B1 (thiamine), and B9 (folate), molybdenum, manganese, and potassium. They’re also rich in fiber and one of the best vegetarian sources of protein, providing eight of the nine essential amino acids! Our yellow split peas are wonderful in soups and curries. They are sometimes used in pasta for a gluten-free alternative, and they don’t need to be soaked before cooking, so they’re a great choice for weekday meals. Please sort and rinse thoroughly before cooking. Certified organic, non-GMO, Kosher, grown in USA. Instructions: Split peas can be added dry to soups and stews. Add 2 cups water for every 1 cup yellow split peas. Bring to a boil; reduce heat and simmer 30–40 minutes, or until peas reach desired tenderness. 1 cup dried peas will yield 2 cups cooked peas.
