Dry Peas

Dry Peas (Pisum sativum), also known as dried field peas, are mature peas that have been naturally dried after harvesting. Unlike fresh green peas, dry peas are starchy, dense, and available in two main varieties â?? whole dry peas (green or yellow) and split peas.

They are widely valued for their long shelf life, high protein content, and versatility in cooking. Dry peas are rich in plant-based protein, fiber, iron, and essential vitamins, making them an excellent staple in vegetarian and vegan diets.

Culinary uses of dry peas include soups, curries, stews, purees, flour (pea flour), and snacks. They are also used in food processing industries and as a sustainable crop due to their ability to enrich soil fertility through nitrogen fixation.


Specification



Product Name
Dry Peas (Whole / Split)


Botanical Name
Pisum sativum


Type / Form
Whole Green, Whole Yellow, Split Green, Split Yellow, Flour


Color
Green or Yellow


Moisture
Max 12â??14%


Protein
20â??25%


Dietary Fiber
10â??12%


Fat Content
1â??2%


Carbohydrates
55â??60%


Shelf Life
12 Months (if stored in cool, dry place)


Packaging
1 kg, 5 kg, 25 kg, 50 kg PP / Jute Bags


Usage
Soups, curries, flour, snacks, sprouts, feed


Origin
India, Canada, Russia, Europe, Africa




Types


Whole Green Dry Peas: Soups, curries, purees, traditional dishes
Whole Yellow Dry Peas: Stews, soups, flour milling
Split Green Peas: Thick soups, dals, casseroles
Split Yellow Peas: Soups, stews, Indian dals, processed foods
Roasted Dry Peas: Snacks, namkeen, trail mixes
Pea Flour (Milled): Gluten-free baking, flatbreads, snacks
Sprouted Dry Peas: Salads, health drinks, sprouts mixes
Animal Feed / By-products: Animal feed



Health Benefits

1. Rich in Plant Protein
2. High in Fiber
3. Supports Heart Health
4. Diabetes-Friendly
5. Boosts Immunity
6. Weight Management
7. Boosts Immunity
8. Bone Strength
10. Sustainable Nutrition