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RED SPLIT PEASPEAS, RED SPLIT (B75)
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Red Split Peas (Pisum Sativum) have a very ancient history, they were domesticated before 6000 BCE in the Ancient Near East. From there they spread across Asia, through China and through the Mediterranean region. Both Greek and Roman civilizations relied on dried peas as an important ingredient in their diets. Peas began to be split during the time of Ancient Egypt. Today Split Peas are still used frequently in soups and stews. Red Split Peas are an unusually colored variety of this favorite food. When cooked they are a pale salmon pink color.
Split Peas are great for making thick soups. The peas break up when cooked, adding to the texture of the soup. Split Peas can also be used to make dips and spreads. Add them to casseroles or stuffings for vegetables.
Red split peas should not be soaked before cooking. Cook in boiling water for 45-60 minutes. The longer this legume cooks, the more it will break down and cause soups to thicken.
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