Pea

The pea, a small spherical seed or the seed-pod of the legume Pisum sativum, has been cultivated as a cool-season vegetable crop for centuries. Each pod contains several peas, which can be eaten raw or cooked. This versatile legume is a staple in many diets, providing a wealth of nutrients including protein, vitamins, and fiber.

Peas themselves do not have a strong or overpowering aroma. When fresh, they emit a subtle, mildly sweet and slightly earthy fragrance. This gentleness makes them a versatile base in culinary applications, allowing them to absorb and complement the flavors and aromas of other ingredients they’re cooked with. Unlike more aromatic vegetables, peas add texture and depth to dishes without overwhelming other elements. Their scent can become slightly more pronounced when cooked, but it remains relatively delicate, enhancing their fresh, natural taste that is a hallmark of spring and early summer dishes.