Whole Green
About 6-7mm in diameter and usually pale green in color. They have a mild, slightly sweet flavor. They are sometimes coated and eaten as snacks, but have a variety of other uses. When broken in two they produce a split pea that is a darker and more vibrant green in color.
Split Green
Whole green peas which are husked and processed to be split in two. The result is a 4.0 – 5.0 mm dark green cotyledon that is a bit softer and easier to cook. They are often used in soups, casseroles and in place of lentils in some recipes.
Split Yellow
Whole yellow peas which are husked and processed to be split in two. The result is a 4.0 – 5.0 mm dark yellow cotyledon that is a bit softer and easier to cook.
Whole Yellow
About 6-7mm in diameter and usually pale yellow in color. They have a mild, slightly sweet flavor. They are used in soups and stews and have a slightly different taste than green peas. When broken in two they produce a split pea that is a darker and more vibrant yellow in color.
Marrowfat
Marrowfat peas are green mature peas that have been allowed to dry out naturally in the field, rather than be harvested in their prime of youth like the normal garden pea. They are used to make mushy peas and also the snack food wasabi peas. They are a traditional northern English accompaniment to fish and chips. All over Northern England they are commonly served as part of the popular snack of pie and peas.