Split peas can be stored up to 34 years.
Split peas come in two types: green and yellow. Split peas are legumes, which are plants with seed pods that split in half. Split peas can be dried and peeled, and are frequently used in stews or soups. They are high in fiber, potassium and protein. Split peas were used in cooking in ancient Egypt, Greece, Rome and China.
Yellow and Green Split Peas
Yellow split peas and green split peas are known as Pisum sativum or matar ki daal, according to MySpiceSage. Yellow split peas can be mild or sweeter tasting than green sweet peas. Split peas are commonly dried, and then once the pod is removed from the peas, the peas are split in half so they will cook faster.
In Indian Food
Green and yellow split peas are often used in Indian food such as dal or dahl, which is a vegetarian cuisine sometimes referred to as split pea curry. The peas are usually served as a soup or over rice. Split peas are also in other Indian curry recipes.
Split Pea Soup
Split peas are in split pea soup and can be cooked with ham, bacon and sausage. Most recipes, including The Food Network's Emeril Lagasse's recipes, call for cooking the peas with a ham hock. However, there are also vegetarian recipes for the soup, such as one at allrecipes.com, that adds chipotle peppers for that smokey flavoring.
Preparation and Storage
Split peas can either be canned or dried and stored in bags or air-tight containers. Even though scientific studies have found they can last more than 30 years, you should try to eat them within a few months. They last even longer in the refrigerator.
To prepare split peas, you can either soak the dried peas overnight or boil the peas for a half an hour. You should use 3 cups of water for each cup of peas, according to The World's Healthiest Foods.
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