What food ingredients are covered on Flavaromas?

Flavaromas covers a wide range of food ingredients used in Bahraini and Gulf cuisine — including spices like saffron, turmeric, and cardamom; grains like rice and bulgur; herbs, proteins, and fresh produce commonly found in Middle Eastern cooking.

Can I find information on Middle Eastern spices on Flavaromas?

Yes. The Flavaromas ingredients guide covers popular Gulf and Middle Eastern spices including bezar spice blend, loomi (dried lime), sumac, za'atar, saffron, and more — with flavour profiles and recipe suggestions.

Do ingredient pages on Flavaromas link to recipes?

Yes. Each ingredient page on Flavaromas links to related recipes so you can immediately discover how to use that ingredient in authentic Gulf and Bahraini dishes.

All Ingredients

🌿 proteinsEasy to use

Split Peas

Near East — peas have been cultivated for over 10,000 years. Split peas are simply dried field peas that have been peeled and split to speed cooking.Available year-roundGreen split peas: earthy, savory, and vegetal. Yellow split peas: milder

Did You Know?

Split pea soup has been eaten since ancient Greece and Rome. A thick pea porridge called 'pease porridge' was a staple food in medieval Britain — it's the dish referenced in the nursery rhyme 'Pease porridge hot, pease porridge cold'.

Overview

Near East — peas have been cultivated for over 10 · Available year-round · proteins

Dried, hulled, and split peas — green or yellow — that cook quickly without soaking into a thick, smooth puree. The cornerstone of split pea soup and Indian chana dal.

Near East — peas have been cultivated for over 10

Origin

Available year-round

Season

Easy

Difficulty

proteins

Flavor Profile

Green split peas: earthysavoryand vegetal. Yellow split peas: milderslightly sweeterand more delicate. Both break down into creamycomforting purees.

Storage Tips

Dried split peas: airtight container, 1–2 years. Cooked: refrigerate 5 days, freeze 3 months. They thicken when cooled — add liquid when reheating.

Photo Gallery

How to Cook with Split Peas

Recipes, pairings, substitutes, and professional tips

Cooking Tips

No soaking needed. Rinse and simmer 45–60 minutes, stirring often as they thicken. Season with smoked ham, bacon, or smoked paprika. Blend for ultra-smooth texture or leave chunky.

Best Pairings

smoked hamcarrotsceleryonionthymebay leaf

Substitutes

Red lentils (similar texture), yellow lentils, chickpeas (different texture)

Nutrition & Health Benefits

The nutritional profile and health properties of Split Peas

Nutrition Highlights

fat

0.4

carbs

21.1

fiber

8.3

protein

8.3

calories

118

Quick Facts

Categoryproteins

OriginNear East — peas have been cultivated for over 10,000 years. Split peas are simply dried field peas that have been peeled and split to speed cooking.

SeasonAvailable year-round

DifficultyEasy