Peasemeal

Appears in

Published 2014

About

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.

Become a Premium Member to access this page

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title

Peasemeal

Become a Premium Member to access this page

$4.99

$39.99

Part of