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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}

References[edit]


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

Telegraph.co.uk

Telegraph.co.uk
Wed, 22 Apr 2015 23:00:00 -0700

During the Second World War, peasemeal became a "utility food" and later became synonymous with times of poverty. As a result, by the 1970s its production had all but disappeared. Today there is only one known peasemeal producer on Earth – in Golspie, ...

Slow food

Slow food
Tue, 03 Mar 2015 00:15:00 -0800

Petrini's visit was a chance to taste different products from the Scottish Ark of Taste, from mutton from the Shetland Islands, to peasemeal and beremeal. “We need to strengthen Slow Food in this country, opening the door for young people to strengthen ...

Herald Scotland

Herald Scotland
Fri, 13 Mar 2015 18:07:30 -0700

Oatmeal, beremeal and peasemeal porridge have been part of the Scots diet since ancient times, and they're experiencing something of a renaissance among gourmands. It would be good to see the wonderful old revived mills of Alford and Golspie listed as ...

Scotsman (blog)

Scotsman (blog)
Sat, 18 Oct 2014 06:18:45 -0700

Golspie Mill in Sutherland produces incredible stone-ground peasemeal flour made from ground yellow peas. It's an absolute revelation, and simple to use. This traditional Scottish ingredient was popular in days gone by because it was cheap, filling and ...

The List

The List
Mon, 27 Oct 2014 06:10:49 -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)
Thu, 26 Jun 2014 04:40:34 -0700

High-food value, stone-ground oats, barley, rye or peasemeal, were the main ingredients. This was the precursor of Scots porridge and broth. In contrast, the staple diet of the lower-ranking English was based on leavened brown bread made from coarsely ...

The List

The List
Wed, 03 Jul 2013 09:28:18 -0700

Golspie Mill in Sutherland is one of the last fully operational, commercial watermills, grinding peasemeal, rye, bread and plain flour. The original mill was opened nearby around 1815, and was joined by the current mill in 1863. Back then, oats and ...
 
Herald Scotland
Fri, 30 May 2014 19:09:02 -0700

... convivia (groups) are confined to just three, has seen some notable achievements, among them garnering 23 chef members and helping an increasing number of endangered foods, such as the Musselburgh leek and peasemeal from Sutherland, board the ...
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