Split peas are an agricultural or culinary preparation consisting of the dried, peeled and split seeds of Pisum sativum, the pea.
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.
In western Asia and particularly in Iran it is known as Lappeh, and it is the main ingredient of a famous stew called Khoresh-e Gheymeh.
Yellow split peas are most often used to prepare dhal in Guyana, Suriname, Mauritius, South Africa, Trinidad and Tobago and Fiji. Referred to as simply dhal, it is prepared similarly to dhals found in India, but also may be used in a variety of other recipes. Yellow split pea 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 Europe, the Greek "Fava" is a dish made with yellow split peas pureed to create an appetizer or meze.
In the Caribbean split peas are a key ingredient in many Indian dishes.
Among bean groats peas is the greatest source of vegetable proteins which contain the most important for a human body amino acids. Peas contains mineral elements (Ca, P, Fe, Mg, Zn) and vitamins (В1, В3, E, PP) favouring better metabolism, providing normal tissue regeneration and playing an important role in the central nervous system activity.