Whole white peas are small, round legumes with a smooth texture and a pale, creamy-white color. They are often slightly larger than green peas but smaller than other common beans. When cooked, whole white peas become soft, tender, and slightly creamy in texture. They absorb flavors well, making them suitable for a range of dishes. Whole white peas have a mild, neutral flavor with a hint of sweetness. Their subtle taste allows them to complement and enhance the flavors of the ingredients and seasonings they are cooked with. Whole white peas are a good source of plant-based protein, dietary fiber, vitamins (e.g., vitamin B1 and vitamin B6), and minerals (including potassium and iron). They offer a nutritious addition to meals, especially for vegetarians and vegans. These peas are highly versatile and used in various dishes such as soups, curries, stews, and traditional Indian recipes like "ragda," a popular street food ingredient. They can also be sprouted for salads. Whole white peas are typically soaked to reduce cooking time and then boiled until soft and tender. They can be used in various recipes, including traditional and modern cuisines.

Cooking: Soaked to reduce cooking time, then boiled until soft and tender. Used in various traditional and modern recipes. Health Benefits: Supports digestive health, provides essential nutrients, and is a good source of folate. Nutritional Value: Good source of plant-based protein, dietary fiber, vitamins (e.g., vitamin B1 and vitamin B6), and minerals (including potassium and iron). Culinary Uses: Versatile in soups, curries, stews, and Indian recipes like "ragda." Can be sprouted for salads. Appearance: Small, round legumes with a smooth texture and a pale, creamy-white color.