Fresh Green Peas have the scientific name Pisum sativum and belong to the Fabaceae family. They are immature seeds harvested fresh from pea pods, typically green in color, round in shape, and smooth on the surface. Green peas originated in the Mediterranean region and Western Asia and are now widely cultivated in many cool-climate regions around the world.
Characteristic Features
The seeds are small to medium in size, spherical or nearly spherical, relatively uniform, with a smooth and taut surface. Fresh peas have high moisture content and a firm but tender texture compared with dried peas.
The seed coat ranges from light green to deep green depending on maturity. Peas at the appropriate fresh stage are typically bright green, plump, juicy, and relatively uniform in size.
The inner seed is uniformly green, soft, and moist. Acceptable raw material should be fresh, naturally green, intact, and firm, with no signs of shriveling, bruising, yellowing, sliminess, mold, or abnormal odors.
Flavor & Texture
Fresh green peas have a mild characteristic pea aroma with a naturally sweet, fresh, and slightly nutty flavor. They are juicy with a slightly crisp texture when fresh and become soft, tender, and pleasantly nutty after cooking while retaining their natural sweetness.
Uses and Applications
Fresh green peas can be boiled, steamed, or blanched for use in stir-fries, soups, porridge, stews, and other vegetable-based food preparations.
The peas can be used whole or mashed and blended for purees, fillings, or combinations with other ingredients during food processing.
Nutritionally, fresh green peas provide plant-based protein, carbohydrates, dietary fiber, vitamin C, vitamin K, folate, and minerals such as iron, potassium, and magnesium.
