Split

• Dried Green Pea
• Dried Peas
• Dried Split Peas
• Peas

Split, in the context of dried beans, lentils, and peas, refers to a specific processing method in which the legumes are divided or split into two halves along their natural seam. This process is commonly used for various types of legumes and offers some distinct advantages:

1. Faster Cooking: Split legumes cook more quickly than their whole counterparts. The splitting process increases the surface area exposed to heat, reducing the cooking time significantly. This makes split legumes a convenient choice for quick and easy meal preparation.

2. Texture and Appearance: Split legumes typically have a smoother texture and appearance compared to whole legumes. This can be desirable in certain dishes where a creamy or smoother consistency is desired, such as in soups, stews, and purees.

3. Varieties: Various types of legumes can be split, including split peas (usually green or yellow), split lentils (such as red or yellow), and split chickpeas (commonly known as chana dal).Each variety has its unique flavor, color, and culinary uses.

4. Culinary Applications: Split legumes are commonly used in a wide range of cuisines, especially in Indian, Middle Eastern, and Mediterranean cooking. They are versatile ingredients that can be used in soups, curries, dals (lentil dishes), and side dishes.

5. Nutritional Value: Split legumes retain much of their nutritional value, including protein, fiber, and essential vitamins and minerals. They are a healthy and nutritious addition to various dishes.

6. Storage: Split legumes, like whole legumes, should be stored in a cool, dry place to maintain their freshness and prevent insect infestations. Proper storage can extend their shelf life.

7. Preparation: When using split legumes, there is no need for soaking them before cooking, as is often necessary with whole legumes. This further streamlines the cooking process.

8. Recipes: Split legumes are commonly featured in recipes for dishes like split pea soup, dal (lentil curry), hummus (using split chickpeas), and more. They are valued for their ability to thicken and flavor a variety of dishes.

In summary, split legumes, including split peas, lentils, and chickpeas, are legumes that have been divided into two halves along their natural seam. They are known for their faster cooking times, smooth texture, and versatility in a wide range of culinary applications, making them popular ingredients in many cuisines around the world.