Peas

Have a sweet flavour, widely used in soups and dhal as cooking time takes up to 2 hours if unsoaked

These beautifully bright split green peas provide a rich colour and flavour to soups or dips. Green peas that have been shelled, dried and then split to reduce the cooking time. They do not need soaked but bebeniftfrom soaking to speed up cooking. Can be used interchangably with Green Lentils in recipes but have a sweeter flavour and creamier texture. They have lots of fiber, plant-based protein, iron, zinc, and phosphorus.

Have a sweet flavour, widely used in soups and dhal as cooking time takes up to 2 hours if unsoaked

Marrowfat peas are mature green peas that have been left to dry out naturally in the field rather than harvested when ripe like garden peas. They are starchy with a great colour and are often used to make mushy peas.

Dried naturally on the field these are ideal for making mushy peas

Organic Yellow Split Peas are a tasty base for any stew, soup or curry. They are really versatile and can be made into hummus or an array of side dishes.

Great in dhal and soups, with a slightly earthy flavour. Cook for up to 2 hours if unsoaked

Split peas are field peas that are grown specifically to be dried. The whole round pea is split in half before packaging for quicker cooking. Yellow split peas are mild and somewhat earthy in flavour and these ones are striking in colour, delicious, nutritious and highly versatile.

Great in dhal and soups, with a slightly earthy flavour. Cook for up to 2 hours if unsoaked