Marrowfat peas are green field peas that have been left in the field to mature and dry naturally, rather than being harvested young like the ordinary garden pea, giving them a starchy texture once dried. Peas with thin skins and a soft texture are particularly sought after for making mushy peas, a traditional British dish of mashed, seasoned marrowfat peas. Higher-quality green marrowfat peas grown in the United Kingdom are exported to Japan for use in savory snack foods, while lighter-colored peas are more commonly canned.
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Source Marrowfat peas (Wikipedia)Lead sentenceQuote, Lead sentence
Marrowfat peas are green mature peas (Pisum sativum L. or Pisum sativum var. medullare) that have been allowed to dry out naturally in the field, rather than being harvested while still young like the normal garden pea.
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