Deutsch: Erbse / Indian: Pattani, Pattani Kadala
The pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum. Each pod contains several peas. Peapods are botanically a fruit, since they contain seeds developed from the ovary of a (pea) flower. However, peas are considered to be a vegetable in cooking. The name is also used to describe other edible seeds from the Fabaceae such as the pigeon pea (Cajanus cajan), the cowpea (Vigna unguiculata), and the seeds from several species of Lathyrus. P. sativum is an annual plant, with a life cycle of one year. It is a cool season crop grown in many parts of the world; planting can take place from winter to early summer depending on location.
Pea is a small, round, green vegetable that is widely used in cooking around the world. It is a good source of protein, fiber, and vitamins. Here are some examples of how peas are used in food:
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Pea soup: A soup made with pureed peas, often mixed with onions, garlic, and cream.
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Pea salad: A salad made with cooked peas, bacon, and a dressing such as mayonnaise or vinaigrette.
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Pea risotto: A risotto dish made with Arborio rice, peas, and Parmesan cheese.
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Pea and mint dip: A dip made with pureed peas, mint, and yogurt, often served with pita bread or crackers.
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Pea and ham quiche: A savory pie made with peas, ham, and cheese.
Other foods that are similar to peas include:
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Edamame: Young soybeans that are harvested before they fully mature, often served as a snack or appetizer.
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Lima beans: A type of bean that is similar in size and texture to peas, often used in soups and stews.
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Snow peas: A type of pea that has edible pods and is often used in stir-fries and salads.
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Fava beans: A type of bean that is similar in size and texture to peas, often used in Mediterranean and Middle Eastern cuisines.
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Green beans: A type of bean that is similar in texture to peas but has a longer, thinner shape, often used in salads, casseroles, and stir-fries.