Split Peas are part of the legume family. They come in both yellow and green varieties. They are the dried, peeled, and split seeds of the common pea plan, Pisum sativum. They were domesticated before 6000 B.C. in the ancient near east. From here they spread across Asia, through China and also through the Mediterranean region. Both Greek and Roman civilizations relied on dried peas as an important ingredient in their diets.

They are high in protein and low in fat. Most of the calories come from protein and complex carbohydrates. The split pea is known to be a natural food source that contains some of the highest amounts of fiber, containing 26 grams of fiber per 100 gram portion. Fiber is known to help the digestive system and to make people feel full and satiated.

The yellow split pea has a milder, more neutral flavor, while the green offers an earthier, more vegetal taste. They have the advantage of cooking quickly without the need for soaking. Use cooked split peas in soups, salads, casseroles, entrees, or to make fava. Season with olive oil, herbs, or spices.