What are my special features?
Peasemeal is flour made from ground yellow field peas. The peas are first roasted which caramelises some of the sugar, darkens the colour and increases the nutritional value by giving higher levels of protein and starch. The roasted peas are then ground through three sets of stones in a water-powered millstone. This produces a fine brown-yellow powder which can vary in texture (from fine to slightly gritty) depending on the humidity of the mill.
Peasemeal is traditionally used for brose which is a soup or thick savoury porridge. Since its renewed popularity, Peasemeal has been used as a crispy coating for fish or chicken, within white sauces and also used to make healthy vegetarian pates.
What is my history?
Peasemeal has been used since Roman times and the traditional region of production is North East Scotland. Scotland has a long history of using flour ground from peas. References to peas scones and bannocks made from Peasemeal can be found in 18th and 19th Century texts.
Eating Peasemeal was associated with poverty as it provided protein to those who could not afford meat. It was also a treat for those on a heavy oatmeal or barley diet. During the Second World War Peasemeal became a utility food and was widely eaten in the UK.
Why am I forgotten?
The production of Peasemeal disappeared in the 1970s until it was revived by a producer due to an increased demand within the Highland regions. Popularity in this product is slowly increasing.
Don’t lose me… cook me!
