Organic Yellow Split Peas
Country of Origin: Australia
Split Peas were domesticated before 6000 BC in the East. They spread through Asia and the
Mediterranean. Both the Greek and Roman civilizations used dried peas as part of their staple
diet.
Split peas are most commonly used in soups and stews. They
can also be used to make dips, spreads and stuffing and are primarily used to make dhal in
India.
From a nutrition perspective, split peas contain phosphorus,
calcium, potassium, magnesium and some B vitamins. They are also low in fat and contain some fibre
for good digestive function.
Split peas according to Traditional Chinese medicine have a
neutral thermal nature, tonify the spleen, pancreas and stomach and can help harmonise
digestion.
NOTE: Before use, all beans should be soaked in cold
water overnight or for at least ten hours. Make sure you cover the beans with a large volume of
water because they will swell up considerably. When ready to cook, discard the soaking water and
briefly rinse the beans under running water. This process is important as to reduce burping,
flatulence and abdominal discomfort.
Certification: ACO
