Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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peasemeal a flour produced by processing yellow field peas such as are grown in E. England. They are roasted gently, a process which caramelizes some of the sugar, makes more starch and protein available for digestion, and darkens the colour. Then they are ground through three pairs of water-powered millstones, becoming successively finer with each set of stones, and packed into airtight containers for distribution.

The flour, which is produced and mainly used in Scotland, is brown-yellow in colour with a texture varying from fine and smooth to slightly gritty. The flavour is strong and earthy.