To present this vegetable that belongs to the legume family, we must highlight its two main varieties. In the first place, the “pea” variety, cultivated for the consumption of its grains. Secondly, the “Tirabeque” variety, of which the pod is also eaten along with the tiny seeds. The Tirabeque pea has a green, smooth and shiny sheath, more or less cylindrical and flat, that measures between 4 and 8 cm., and that protects several very small seeds inside. These seeds are not seen since the whole pod is eaten. Its flavor is exquisite, sweet and crunchy.     

Its origin is unknown. Currently the main producing countries are: Spain, Holland, France, Italy, Germany, United States, as well as some African and Asian countries.     

Tirabeque peas have a high energy value. In addition, they are an important source of vitamin A and, above all, vitamin C. 

Tirabeque peas are eaten raw in salads, and above all they are savored in innumerable stews, boiled, or sautéed with butter. They are an ideal accompaniment to meat and fish dishes, and are very popular throughout Europe for their use as a pleasant and tasty culinary side dish.

Tirabeque peas are kept in the refrigerator.