Pea FAQs:

Q: Is a pea most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum?

A: Yes.

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?

A: Yes.

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?

A: Yes.

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?

A: Yes.

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?

A: Yes.

Q: Are peas often made into a soup or simply eaten on their own?

A: Yes.

Q: Are peas recorded by the Oxford English Dictionary as early as 1733?

A: Yes.

Q: Are peas graded as the highest quality for their tenderness?

A: Yes.

Q: Were peas present in Afghanistan ca?

A: Yes.

Q: Are peas made into a stew with lamb and potatoes?

A: Yes.

Q: Were peas grown mostly for their dry seeds?

A: Yes.

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?

A: Yes.

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?

A: Yes.

Q: Are peas often eaten boiled and flavored with butter and/or spearmint as a side dish vegetable?

A: Yes.