Flat pea, also spelled as "flatpea," is a legume with flattened, oval-shaped seeds. The spelling of this word can be explained through its IPA phonetic transcription, which is /flætpi:/ or "flat-pee" with stress on the first syllable. The "a" in "flat" is pronounced as a short "æ" sound, and "pea" is pronounced as "pee" with a long "i" sound. This spelling helps to distinguish this type of pea from other varieties and makes it easier to pronounce correctly.
A "flat pea" refers to a leguminous plant from the species Lathyrus sativus, also known as the grass pea or Indian pea. It is an annual plant that belongs to the Fabaceae family and is cultivated mainly for its edible seeds. The term "flat pea" specifically highlights one of the distinguishing features of its seeds, which have a flattened shape resembling a round disc or a small coin.
The seeds of the flat pea are typically small in size and exhibit different shades of yellow, brown, red, or black. They are an important staple food in certain regions of India, Africa, and the Mediterranean, where they are commonly used in cooking. Flat peas are often boiled or fried and used in soups, stews, curries, or various traditional dishes. Despite their smaller size, they possess a high protein content and are a good source of dietary fiber, minerals, and vitamins.
Flat peas have been historically valued for their ability to withstand drought conditions and poor soil quality, making them a significant crop for regions with limited access to water and arable land. However, it is important to note that the consumption of flat peas should be regulated due to the presence of a neurotoxic amino acid called β-ODAP, which can cause a type of paralysis called lathyrism when consumed in excess. Therefore, precautionary measures and proper cooking methods are necessary to ensure the safe consumption of this legume.