Low Temperature Roasted Peas Hand Selected Whole Dried Peas Wan Dou for Congee and Soup

Low Temperature Roasted Peas, known in Chinese as Wan Dou (豌豆), from Pisum sativum, are hand-selected whole dried peas gently roasted at low temperature. In TCM theory, peas are traditionally associated with the spleen and stomach, considered mild in nature and sweet in flavor. This ready-to-cook form is commonly used in congee, soups, and everyday grain dishes for gentle traditional nourishment.

Key Selling Points

• Hand-selected whole peas with a 95% or higher intact grain rate
• Low temperature roasting preserves natural color and mild aroma
• Dried whole peas from Northeast China, non-imported
• Bulk loose packaging suited for household or resale use
• Traditional grain ingredient for congee, soups, and daily meals

Quality & Sensory

These roasted peas typically show a natural pale yellow to light green color with a firm, dry texture and a mild toasted aroma. After cooking, they soften and offer a gentle sweet, slightly nutty taste that blends well into congee and soups.

Technical Specifications

Usage Scenarios

• Cooked into rice or millet congee
• Simmered in vegetable or bone soup
• Added to mixed grain porridge
• Used in everyday culinary grain dishes

Traditional Uses

In traditional Chinese food practice, peas are commonly cooked into congee with rice or millet, simmered in soups with other grains and vegetables, or added to mixed grain dishes. They are traditionally associated with gentle spleen and stomach support and are used as a mild everyday food ingredient rather than a strong medicinal herb.

FAQ Q&A