Tag: Pisum sativum

Derived from the yellow field pea, *Pisum sativum*, pea protein is a versatile, plant-based nutritional ingredient known by several technical and commercial names. This legume-based protein is a staple in many vegan and plant-based products due to its high protein content and functional properties.

Did you know that botanically, a pea pod is actually a fruit? The simple question of which category are peas in leads to a fascinating look into the different ways we classify our food—from the scientific to the everyday kitchen.

Despite their appealing name, the fragrant, flowering sweet peas of the *Lathyrus odoratus* variety are poisonous and not meant for consumption. Only specific types of garden peas (*Pisum sativum*), often colloquially referred to as sweet peas, are safely edible, making it crucial to understand the botanical distinction before you harvest.

Botanically, a pea is a seed, and the pea pod is actually a fruit, since it contains seeds and develops from the flower's ovary. This often-misunderstood classification is a prime example of the difference between culinary and scientific definitions for which part of the plant are peas.

Despite their alluring fragrance, the ornamental sweet peas planted in gardens are toxic and not meant for consumption. This crucial distinction is often confused with edible varieties like garden peas, leading to potential health risks for humans and pets.

Over 20,000 species make up the Fabaceae, or legume, family, and both pinto beans and peas are members. However, while they share the same overarching plant family, the question, 'Are pinto beans a pea?' is a common one that reveals a key misunderstanding about botanical classifications. The answer is no, pinto beans are not a type of pea, although they are close cousins in the legume kingdom.

According to the National Cancer Institute, a pea is often used as a reference for a 1 cm tumor, but the actual size of a normal pea varies widely. Several factors, including the pea's variety, maturity, and moisture content, all play a role in determining its final dimensions. Understanding these variables provides greater insight into what constitutes a 'normal' pea size.

According to the foundational experiments of botanist Gregor Mendel, the yellow pea trait is genetically dominant over the green trait, which is the scientific reason why some split peas are yellow. This color variation is not the result of a chemical process or bleaching, but is rather a natural distinction between two different varieties of the same plant species.

The Fabaceae family is the third-largest plant family in the world, consisting of over 20,000 species. Within this large group, the common pea belongs to the genus *Pisum*. The name Fabaceae is now the scientifically preferred name, though it is still commonly referred to as the legume, pea, or bean family.

According to gardening experts, the vibrant, fragrant sweet pea (Lathyrus odoratus) that produces beautiful flowers is not for consumption. The critical question, "Can you eat sweet pea shells?" demands a serious answer: ornamental sweet pea pods are poisonous and should never be eaten.