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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!
Whole wrinkled peas are superb in stews and curries, with a distinctively sweet, grassy flavour.
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.
More recipes for Whole Peas - all good for Whole Wrinkled Peas
Wrinkled Peas can be cooked in just the same way as other whole dried peas.
Soak overnight or for 5 to 6 hours in cold water - or quick-soak by placing in boiling water, taking it off the heat and leaving for one hour.
After soaking, rinse, place in a pan with plenty of water, bring to the boil, cover and simmer for 45 to 50 minutes until tender. Whole wrinkled peas cook to a fairly firm texture - for a softer cooked pea add bicarbonate of soda during soaking and/or cooking.
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.
Wrinkled Peas
No Allergens
| Typical values for whole dried peas | Per 100g |
| Energy | 1,064kJ (256kcal) |
| Fat | 1.6g |
| of which saturates | 0.3g |
| Carbohydrate | 17.3g |
| of which sugars | 4.7g |
| Fibre | 46.7g |
| Protein | 19.8g |
| Salt | 0g |
Suitable for vegans and vegetarians
