Ukraine being one of the biggest producers of yellow peas in the world, exports yellow split peas to more than 100 countries.
Split yellow peas belong to the same family as lentils and are highly nutritious—high in both protein and fiber. A half-cup serving of cooked split peas (cup dry) provides 110 calories, 10 grams of protein (20% of the daily value), less than one gram of fat and 12 grams of dietary fiber.
We are glad to offer you Yellow split peas of Ukrainian origin:
| Indicators: | Norm |
| Organoleptical: | |
| Color | Color inherent no this type of product |
| Taste, smell | The taste – typical to this type of product, without other flavors, not sour, not bitter. The smell – not musty, not moldy |
| Physical and chemical properties: | |
| Moisture, no more than,% | 14,5 |
| Wasteimpurities, no more than % | 0,35 |
| Mineral admixture no more than %, | 0,05 |
| Insects | Not found |
| Shelf life | 24 months |
| Packing | 1, 2, 5, 10, 20, 22, 25, 50 kg |
We do also private label!
Interesting facts in nutrition history:
Green and yellow split peas are commonly used to make pea soup or “split pea soup”, and sometimes pease pudding, which was commonly prepared in medieval Europe.
Yellow split pea is known as Lappeh in western Asia and particularly in Iran. It is the main ingredient of the Iranian food khoresh gheymeh, which is served on the side of white rice in Iranian cuisine. It is also an important ingredient in the famous Tabriz köftesii, a kofta speciality from northern Iran.
In north India, they are generally known as matar ki daal, sometimes used as a cheaper variation for the very popular chhole on stalls offering it.
Yellow split peas are most often used to prepare dal in Guyana, Suriname, Mauritius, South Africa, Trinidad and Tobago, Jamaica and Fiji. Referred to as simply dal, it is prepared similarly to dals found in India, but also may be used in a variety of other recipes.
Yellow split peas are used to make a sweet snack in Beijing cuisine. Wandouhuang (豌豆黄) is a sweetened and chilled pease pudding, sometimes flavored with osmanthus blossoms and dates.
In Europe, the Greek “Fava” is a dish made with yellow split peas pureed to create an appetizer or meze.
Furthermore, in the winter the Dutch serve a dish called erwtensoep which is primarily made from green split peas.
In the Caribbean split peas are a key ingredient in many Indian dishes.
Moroccan Berber cuisine has “tamaraqt” or yellow split pea soup with olive oil and cumin added. Salt, garlic and onion can be added to taste. It is eaten with bread.