The cultivation of peas by human beings is one of the oldest. Traces of this crop date back to the Neolithic period in Syria, Turkey and Jordan. Peas belong to the legume family and were cultivated in West Asia and North Africa for their rich protein content. Since the last century, peas have been used in rotation to break disease cycles, as an alternative to summer grass, and to increase grain yields. Canada is the world’s largest pea producer and exporter.
The peas selected by Farinart come from qualified sources, carefully cultivated to guarantee exceptional purity and optimal nutritional benefits.
Yellow and green in color, peas are used shelled whole and ground into flour. They can be grown conventionally or organically. Our peas are GMO-free.
Yellow peas have a mild, earthy taste, while green peas have a slightly sweeter flavor.
Pea flour can be used in the preparation of pancake mixes up to 5%; above this level, its characteristic taste is detectable. Pea flour can be used as an egg-replacement agent in cake doughs, cookies and coatings.
The high nutritional value of peas makes them a very interesting food from a nutritional point of view. Peas are rich in complex carbohydrates and fiber, and contain significant quantities of quality protein (with all the essential amino acids), potassium, manganese, magnesium, vitamins A, C and B complex (folate), as well as phytochemicals and saponins.
