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Whole Yellow Peas

Hodmedod's British Pulses & Grains

Whole Yellow Peas are the same peas used for Split Yellow Peas but with the skin left on. Rarely found, they have an excellent flavour and firm texture, especially good in curries.



Complete Product Details

  • Whole dried peas retain their skin and require soaking before use, but hold their shape even after prolonged cooking.

    Cooking instructions

    Soak overnight, drain and rinse. Place in a pan with plenty of water, bring to boil, cover and simmer for 45-60 minutes until tender.

    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 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

    Yellow Peas

    Allergy information

    No Allergens

  • Typical values Per 100g
    Energy 1066kJ (257kcal)
    Fat 1.7g
    of which saturates 0.3g
    Carbohydrate 15.7g
    of which sugars 3.9g
    Fibre 46.8g
    Protein 21.3g
    Salt 0g
  • Suitable for vegans and vegetarians


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