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A small, round off-white vegetable (legume) grown in a pod similar to a pea or bean. They have a delicious nutty flavor and can be used as an alternative to the lima bean.

Varieties of legumes that are among a family of peas, which consist of fresh, field, or pod peas. Fresh peas and field peas are grown to be removed from the pod and eaten raw or used as ingredients for salads, soups, stews, casseroles, and other dishes.

The tender uppermost leaf and Tendril of the snow pea sprout that grows during the early stages of development of the snow pea plant.

A dried variety of a yellow or green pea, which is referred to as a field pea and belongs to the legume family.

The delicate spiraling vines (shoots) and uppermost leaves of a young pea plant. Tender in texture, the shoots provide a sweet flavor that is a cross between the taste of peas and spinach with a hint of watercress.

A type of legume that originated in Asia, but is also grown in the southern United States. It is an oval-shaped bean, ivory in color with a small black spot, referred to as the "eye.

A water-based soup made from dried legumes grown fresh in French Canadian regions where it is referred to as soup aux pois.

A thick soup that may appear similar to a chowder, containing a larger proportion of solid ingredients and a smaller amount of liquid broth.

The firm but tender new shoots of the snow pea plant. The sprouts are eaten raw, steamed, stir-fried or added to soups.

A small pea with a circular shape and a very mild flavor. They are usually dried and then split in half before they are sold.