Peasemeal

About

A flour produced from roasted and pulverized yellow field peas. Peasemeal (also called pea flour) is a flour produced from yellow field peas that have been roasted. The roasting enables greater access to protein and starch thus increasing nutritive value. Traditionally the peas would be ground three times using water powered stone mills. The color of the flour is brown yellow due to the caramelization achieved during roasting while the texture ranges from fine to gritty. The uses of peasemeal is similar to maize meal in baking, porridge and quick breads. Peasemeal has had a long history in Great Britain and is still used in Scotland for dishes such as brose and bannocks. Brose is similar to farina in its consumption by the addition of boiling water or stock to the peasemeal then eaten immediately with butter, pepper, salt, sugar or raisins.

Information

Other names: Pea flour

Translations: Пеасемеал

Physical Description

A brownish yellow flour or meal that can vary in grit depending on the use.

Colors: brownish-yellow

Tasting Notes

Flavors: Earthy, floral

Mouthfeel: Griity to fine

Food complements: Fish, Chicken, White sauce

Wine complements: White wine

Substitutes: Corn meal, Oatmeal

Selecting and Buying

Buying: Peasemeal is a traditional scottish meal and can be found in Scotland & England. It may be available through specialty importers or traditional European style delis and markets.

Social/Political

History: Peasemeal is a highly versatile, healthy and nutritious food used since Roman times and growing again in popularity. It is made from roasted yellow field peas milled through three sets of mill stones to produce a fine yellow flour. Traditionally used for making peasemeal brose, (adding meal to boiling milk or water with a knob of butter and seasoning to taste) it has many quick innovative modern uses and can be used as a crispy coating for fish or chicken, adds a lovely flavour to white sauces, and makes very healthy vegetarian pate.