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Not to be confused with Piecemeal (disambiguation).
"Pea flour" redirects here. For the flower of the pea plant, see pea flower.

Peasemeal (also called pea flour) is a flour produced from yellow field peas that have been roasted. The roasting enables greater access to protein and starch, thus increasing nutritive value. Traditionally the peas would be ground three times using water-powered stone mills. The color of the flour is brownish yellow due to the caramelization achieved during roasting, while the texture ranges from fine to gritty. The uses of peasemeal is similar to maize meal in baking, porridge and quick breads. Peasemeal has had a long history in Great Britain and is still used in Scotland for dishes such as brose and bannocks. Brose is similar to farina in its consumption by the addition of boiling water or stock to the peasemeal then eaten immediately with butter, pepper, salt, sugar or raisins.

The production of peasemeal disappeared in the 1970s until Fergus Morrison took over a run down water-powered mill in Golspie and revived the mill and peasemeal due to popular demand. {http://www.golspiemill.co.uk/default.htm}


Original courtesy of Wikipedia: http://en.wikipedia.org/wiki/Peasemeal — Please support Wikipedia.
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2 news items

The List

The List
Mon, 27 Oct 2014 06:07:30 -0700

Yes, an incredible product that we recently discovered called Peasemeal. It's a really old scots flour made from grinding yellow split peas. We're getting ours from Golspie Mill in Sutherland (not many people mill it!). It's a great, historical food ...
Scotland Food and Drink (press release)
Wed, 15 Oct 2014 01:37:30 -0700

Scotland will be bringing a taste of traditional produce to Terra Madre with, for example, organic whisky, beremeal shortbread, peasemeal and artisan cheeses. This is in keeping with Terra Madre's focus this year on the Ark of Taste, a compendium of ...

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