Marrowfat peas 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 the snack food market, while paler peas are used for canning. Those with thin skins and a soft texture are ideal for making mushy peas. Marrowfat is a traditional, starchy, large-seeded variety of pea ("Pisum sativum" var.
Black peas 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). The dish is popular in Bury, Preston, Rochdale, Oldham, Wigan, Bolton and Heywood, and is made from the purple podded pea ("Pisum sativum" var. arvense) which is soaked overnight and simmered to produce a type of mushy pea. "Parching" is a now-defunct term for long slow boiling. These are field peas, left to dry on the plant, as distinct from garden peas, picked green for consumption fresh. The Carlin pea