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Peas – Saratov krupa, OOO | all.biz
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Peas
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Peas

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Russia, Saratov
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8 years on Allbiz
Technical characteristics
  • BrandСаратов крупа
  • Country of manufactureRussia
Description
Peas
Age peas and as crop it is very considerable. Archeological finds say that it is grown up by not less than 20000 years. In the Stone Age it adjoined to wheat, barley and lentil. As the homeland of peas consider Forward Asia. Krupnosemenny forms arose in East Mediterranean. Now it is one of the bean cultures, most widespread in the world: peas are grown up more than in 60 countries of the world.

The green pea contains vitamins of group B, carotene, vitamins C and RR, the salts of iron, potassium and phosphorus which are favorably operating on an organism at atherosclerosis and vascular diseases. As a last resort it is possible to make dry split peas with success. Also it is not necessary to think that it is rough plebeian food. Taste soft pea puree with oil or extinguish peas with mushrooms and a small amount of salted pork fat, having prepared "peas on - okhotnitski". By the way, fats and proteins in a small amount can even be recommended to the people having diseases of a stomach and intestines those days when the magnetic storm works in combination with a full moon. Here it is allowed to give full vent to the culinary imagination to prepare a set of surprisingly tasty dishes from vegetables.

Grains of good peas - large, nearly one size, coloring their white, yellow or green. Except peas with the whole grains split peas at which grains are split in half and partially exempted from an external cover also go on sale. Such peas contain less rough cellulose and much quicker boil soft.

Bean in finished form it is possible to give as a separate dish or as a garnish for meat or fish.
Before cooking bean should be touched for removal of foreign impurity and the spoiled grains and to wash out carefully; after that, that haricot, peas or lentil quicker and more evenly boiled soft, kill them in cold water within 3 - 4 hours.
It is not necessary to presoak bean for too long term, especially in the warm room as from it they can sour. Water after soaking in it bean, especially haricots, gains unpleasant smack therefore it is merged. The wetted grains are cooked in fresh unsalted water and salt is added only at the end of cooking as the razvarivaniye in salty water occurs much more slowly. The same influence, especially when cooking haricot, renders also hardness of water: in hard water haricot cooks much longer, than in soft.
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