marrowfat pea
Học thuậtThân thiện
Definition
Noun: A specific cultivated variety of pea (Pisum sativum), characterized by its large, starchy seeds. It is typically allowed to mature fully on the plant, resulting in a mealy texture, and is commonly processed (often dried or canned) rather than eaten fresh as a green vegetable.
Usage
The term "marrowfat pea" is used specifically to refer to this type of pea, particularly in commercial, culinary, and gardening contexts. It denotes the variety itself or the seeds/peas harvested from it.
Examples
- The recipe for traditional British mushy peas specifically calls for dried marrowfat peas.
- These marrowfat peas are prized for their size and flavor when processed.
- He planted a row of marrowfat peas in his vegetable garden.
Advanced Usage
- As a mass noun: The term can sometimes be used in a more general sense to refer to the product.
- The supermarket sells tinned marrowfat pea.
Variants and Related Words
- Marrowfat (noun, often used attributively): Can stand alone to refer to this pea variety, especially in compound terms.
- marrowfat seeds, a tin of marrowfat
- Green Pea / Garden Pea: Refers to the general type of pea eaten fresh or frozen when the seeds are still immature and green, contrasting with the mature marrowfat.
- Mushy Peas: A classic British dish made by soaking and cooking marrowfat peas until they form a thick, soft consistency.
Synonyms
- Processing Pea: A broader category that includes marrowfat and other varieties grown for canning or freezing.
- Field Pea: In some contexts, this may refer to similar varieties grown for drying, though it is a less specific term.
Notes on Meaning
The defining characteristic of the marrowfat pea is its end use (for processing when mature) and its physical properties (large, starchy seeds), not a distinct botanical classification. It is a subtype of the common garden pea (Pisum sativum).
Noun
- a variety of large pea that is commonly processed and sold in cans