Traditionally the peas would be ground three times using water-powered stone mills. The color of the flour is brownish yellow due to the caramelization achieved during roasting, while the texture ranges from fine to gritty.
Historically, peas were ground three times using water-powered stone mills. The color of the flour is a brownish yellow hue resulting from the caramelization that occurs during roasting, and its texture varies between fine and grainy.