Pigeon peas are an important legume crop. The Indian subcontinent, eastern Africa and Central America, are the world's three main pigeon pea-producing regions. The dried peas may be sprouted briefly, then cooked, for a flavour different from the green or dried peas.
This creamy textured large pea holds its shape well and is a staple of Indian and Middle Eastern cuisine. Often used as a base for houmous, spicy dips, and salads.
Whole Green Peas are small and round. They are most commonly eaten boiled or steamed. They have a sweet flavour and starchy texture, and are very similar to yellow peas.