Listing description
Dixie
Lee peas have long been a Southern favorite. When cooked, the medium-size
peas takes on a brown color, with a dark gravy and distinctive flavor.
Smooth, seeded field peas are
often classified as Pisum sativum arvense. They were known in England by
the start of the 17th century.
Detailed description
The grey or hog pea was the
most common field pea in 18th century England. In one of the few
references to field peas in 18th century Virginia, Jefferson wrote to George
Washington in 1796, ” “I am trying the white boiling pea of Europe (the Albany)
this year, till I can get the hog pea of England, which is the most productive
of all.”
Although there are many varieties of fieldpeas, cowpeas and Southern peas, they are all basically the same thing. And they are not really peas, but beans.
At one time, years ago, over
50 varieties and strains were identified, each one slightly different from the
other. Since then, many new ones have been added to the list.
Classification is said to be based mostly on the color of the seed and seed eye and how close together the seeds are in the pod. Closely spaced seeds, where the seeds ends touch, are known as Crowder peas. Color can vary but any amount of color can cause darkening of the “pot-liquor” and the cooked seeds.
Seeds without color are known as “Creams” and are loosely spaced. Purple Hulls have some purple coloring on the pods, but may also fit into the other groups.
PRICE
$52.8/KG OR
$24/IB
For more information:
mobile: +2348039721941
contact person: emeaba uche
e-mail: emeabau@yahoo.com
website: www.franchiseminerals.com
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