Peas are an annual climbing plant. Botanically, pea pods are fruit, since they contain seeds and develop from the ovary of a (pea) flower. The wild progenitors of the pea are unknown, and it appears to have been cultivated since the Neolithic (7000 BC). It was probably native to the areas north of India.
Currently, peas are widely cultivated in Asia and the Mediterranean countries.
Peas are grown mainly for human consumption, but they are also widely used as grass forage.
Versatile, easy to cook and full of flavour, peas are found in many recipes from all cuisines of the world.
Excellent as a side dish sautéed with a little butter or in salads with cereals such as rice or bulgur, they are perfect in summer for a cold dish that is nutritious and light at the same time.
Nothing is thrown away from the pea, even the tender pod is edible, tasty and full of nutritional properties. To eat the pods, blanch them for a few minutes then cook as you prefer: such as sauteed with garlic, oil and chilli. They are excellent as a side dish or to toss through al dente pasta.
Peas are a good source of vitamins C and E, zinc, and other antioxidants that strengthen the immune system. The high concentration of vitamins, minerals, antioxidants, and phytonutrients in peas provides important health benefits that range from keeping your eyes healthy to protecting you against certain cancers. Other nutrients help reduce inflammation and lower your risk of chronic conditions, including diabetes, heart disease, and arthritis.