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These wonderfully wrinkly peas have a distinctively sweet and grassy flavour. Their especially high levels of resistant starch provide excellent nourishment for our gut flora.

Wrinkled peas are mostly grown for freezing but if not harvested in time they go to waste. Not these ones!

Tasty, versatile and easy to cook, split wrinkled peas don’t need to be soaked and add a sweet, grassy flavour to dips, soups, stews and salads. They make excellent dal too.

We're still experimenting with ways of cooking these peas ourselves but they can be substituted in recipes for other whole peas, especially whole yellow or blue peas. We look forward to hearing how you've cooked them!

Grown at Great Glemham Farms in Suffolk's Alde Valley.

Recipes for Wrinkled Peas

Sorry, we don't have any specific recipes for Wrinkled Peas yet. Why not try one of our recipes for other split peas?


Complete Product Details

    • Wrinkled Peas can be cooked in just the same way as other whole dried peas.

      Cooking instructions

      To cook simply cover the peas with water or stock, bring to the boil then simmer for 25 to 30 minutes. Pre-soaking speeds up cooking but isn't essential. Split wrinkled peas cook to a fairly firm texture - for a softer cooked pea add bicarbonate of soda during soaking and/or cooking.

      Notes on Cooking Dried Pulses

      Cooking times for dried pulses will be longer at higher altitudes and when cooking with hard water or older pulses.

      Adding bicarbonate of soda (baking soda) during soaking and/or cooking will soften the pulses and reduce the cooking time.

      Cooked pulses can be used immediately or frozen for later use.

    • Ingredients

      Split Wrinkled Peas

      Allergy information

      No Allergens

    • Typical values for whole dried peas Per 100g

      1,159kJ (277kcal)

      Fat 1.7g
      of which saturates 0.4g
      Carbohydrate 26.1g
      of which sugars 5.7g
      Fibre 33.1g
      Protein 22.8g
      Salt 0g
    • Suitable for vegans and vegetarians