Q: Is a pea most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum? ¶
Q: Is a pea a most commonly green? ¶
A: Yes, and occasionally golden yellow, or infrequently purple pod-shaped vegetable, widely grown as a cool season vegetable crop.
Q: Are peas constantly mentioned? ¶
A: Yes, as they were the staple that kept famine at bay, as Charles the Good, count of Flanders, noted explicitly in 1124.
Q: Are peas used to make pease pudding? ¶
A: Yes, and a traditional dish.
Q: Are peas also used in pot pies? ¶
A: Yes, and salads and casseroles.
Q: Are peas sometimes sold dried and coated with wasabi? ¶
A: Yes, and salt, or other spices.
Q: Were peas introduced from Genoa to the court of Louis XIV of France in January 1660, with some staged fanfare? ¶
A: Yes, a hamper of them were presented before the King, and then were shelled by the Sovoyan comte de Soissons, who had married a niece of Cardinal Mazarin; little dishes of peas were then presented to the King, the Queen, Cardinal Mazarin and Monsieur, the king's brother.
Q: Is a pea restricted to the Mediterranean basin and the Near East? ¶
Q: Are peas usually boiled or steamed? ¶
A: Yes, and which breaks down the cell walls and makes the taste sweeter and the nutrients more bioavailable.
Q: Are peas boiled for a few minutes to remove any enzymes that may shorten their shelf life? ¶
Q: Are peas roasted and salted? ¶
A: Yes, and eaten as snacks.
Q: Are peas used in various dishes such as aloo matar or matar paneer? ¶
A: Yes, though they can be substituted with frozen peas as well.
Q: Are peas also eaten raw? ¶
A: Yes, as they are sweet when fresh off the bush.
Q: Are peas also used to make dhal? ¶
A: Yes, and particularly in Guyana, and Trinidad, where there is a significant population of Indians.
Q: Are peas floated? ¶
A: Yes, and from which their density can be determined.
Q: Are peas to thrust branches pruned from trees or other woody plants upright into the soil? ¶
A: Yes, and providing a lattice for the peas to climb.
Q: Are peas grown to produce dry peas like the split pea shelled from the matured pod? ¶
Q: Are peas starchy? ¶
A: Yes, but high in fiber, protein, vitamin A, vitamin B6, vitamin C, vitamin K, phosphorus, magnesium, copper, iron, zinc and lutein.
Q: Was a pea also present in Georgia in the 5th millennium BC? ¶
Q: Are peas often made into a soup or simply eaten on their own? ¶
Q: Are peas recorded by the Oxford English Dictionary as early as 1733? ¶
Q: Are peas graded as the highest quality for their tenderness? ¶
Q: Were peas present in Afghanistan ca? ¶
Q: Are peas made into a stew with lamb and potatoes? ¶
Q: Were peas grown mostly for their dry seeds? ¶
Q: Were peas developed by the English during this time? ¶
A: Yes, and which became known as "garden" or "English" peas.
Q: Are peas an innovation of Early Modern cuisine? ¶
Q: Are peas mature peas which have been dried? ¶
A: Yes, and soaked and then heat treated to prevent spoilage—in the same manner as pasteurizing.
Q: Are peas packaged and shipped out for retail? ¶
Q: Are peas often eaten boiled and flavored with butter and/or spearmint as a side dish vegetable? ¶