Marrowfat peas "medullare"). The word was coined around 1730 from "marrow" and "fat". Another source says the peas were named because people wanted plump ("fat") peas of the "Maro" variety, a Japanese variety introduced to England 100 years ago. Marrowfat peas Marrowfat peas are green mature peas that have been allowed to dry out naturally in the field, rather than be harvested whilst still young like the normal garden pea. They are used to make mushy peas, and also the snack food wasabi peas. Marrowfat peas with a good green color are exported from England to the Middle East and Japan for
Black peas pet shops (as the peas are a good carp bait) although peas from pet shops may not necessarily be food-grade. Carlin peas can be bought for home preparation in at least two varieties, "Red Fox" and "Black Badger", and the latter are available tinned in water. This product, from Hodmedod's, won the Soil Association's BOOM Award 2016 as winner of "Store cupboard items" and overall winner in the "Pantry" category. Black peas Black peas, also called parched peas or dapple peas, form a traditional Lancashire dish served often, with lashings of malt vinegar, on or around Bonfire Night (5 November).