The Forktionary Angle
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Definition
Dried, hulled, and split seeds of the pea plant, known for their rapid cooking time and ability to break down into a creamy puree.
Sensory Profile
TasteMild,Sweet,Earthy
TextureSoft,Creamy,Mealy (cooked)
AromaMild,Leguminous
AcidityLow
Technical Metrics
Nutrition Facts
Per 80 g (0.5 cup cooked) Calories118 kcal
Total Fat0.4 g
Saturated Fat0.1 g
Trans Fat0 g
Cholesterol0 mg
Protein8.3 g
Total Carbohydrate21 g
Dietary Fiber8 g
Total Sugars1.8 g
Calcium20 mg
Iron2 mg
Potassium362 mg
Chef’s Secret
Adding a pinch of baking soda to the cooking water for split peas can help them soften faster, especially in hard water.
Substitutions
Best Match
Green Split Peas
1:1Identical texture and cooking properties, slightly more herbaceous flavor.
Brown Lentils
1:1Holds shape better, but provides similar nutrition and earthy flavor. Good for stews, less for pureed soups.
Red Lentils
1:1Cooks faster and breaks down easily, good for creamy soups and purees, but orange/red color.
Chickpeas (canned)
1:1 (drained)
Softer when mashed, good for texture in stews, but requires pre-cooking or canned.
Buying Guide
Select peas that are clean, dry, and free from insect damage. No pre-soaking is typically needed.
Flavor Pairings
Ham Bacon Carrots Celery Onion Garlic Thyme Bay Leaf Curry powder
