Best Peas Types in the World
Since ancient times, the plant Lathyrus clymenum has been grown exclusively on the islands of Santorini, Thira, Thirasia, Palea Kameni, Nea Kameni, Aspro, Christiani, and Askania in Cyclades prefecture solely to produce Fava Santorinis.
These islands have a very hot and dry climate and volcanic soil, which give this product its unique character. Fava Santorinis are dried, husked, and crushed embryonic leaves that are yellowish in colour and shaped like flattened discs. After the husks are removed and the seeds separated, the product is packed in order to prevent it from absorbing humidity.
Garbanzo de Fuentesaúco are dried garbanzo beans grown in the province of Zamora. Chickpeas have been cultivated in Zamora since the area was colonized by the ancient Romans, and has since become a staple food for the region.
Superior quality and unique characteristics, such as richer flavor and larger size, differentiate this legume from others similar to it. Garbanzo de Fuentesaúco are white to cream-colored and are seen without any visual blemishes. These chickpeas are buttery and grainy in texture and have a unique, nutty flavor.
Called kapeshuna in the local language, la Guajira cowpea includes several different varieties of beans that vary in color, ranging from white, blue, gray, or brown with white speckles. It is one of the traditional crops that have been most commonly grown by the indigenous Wayuu people from the Alta Guajira region.
Traditionally, the cowpea-planting season takes place between March and October, before the rainy season, when the seeds are planted by being scattered in furrows. Beans have been closely connected to the Wayuu community’s way of life and culture, and they are believed to have been the fruit of the sacred union between Juyakai (male personification of rain) and Pulowi (female personification of drought), both of whom are mythological figures from the Wayuu cosmogony.
Garbanzo de Escacena are dried garbanzo beans grown in the province of Huelva and Seville. These chickpeas are of exceptional quality and have some superior characteristics, including being free of any defects in shape and appearance.
Garbanzo de Escacena are yellowish-white in color and hard when dried. They are buttery and grainy in texture and have a unique, nutty flavor. The difference between Garbanzo de Escacena and chickpeas grown elsewhere is their larger size and more pronounced, rich flavor which is the reason this bean has become a staple of the region and is the main ingredient in many traditional dishes.
White peas, also known as safed vatana in India, are dried and matured seeds of green peas. They have a beige or off-white color and are commonly used in Indian cuisines, especially in dishes like ragda pattice, ghugni, and curries. Unlike fresh green peas, white peas have a nutty and earthy flavor when cooked.
They belong to the legume family and are rich in protein, fiber, and essential nutrients like iron and potassium. These peas are soaked overnight before cooking to soften them and reduce the cooking time. They become soft and creamy when cooked, making them ideal for stews, curries, and various street food preparations.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.