Peas (Pisum sativum), popularly known as Matar in India, are one of the oldest cultivated vegetables in the world. These bright green legumes grow inside elongated pods and are harvested when young and tender. Sweet and mildly starchy in taste, peas are used in a wide variety of culinary preparations across Indian and global cuisines.

In India, peas are an essential ingredient in dishes like matar paneer, pulao, parathas, samosas, and mixed vegetable curries. Internationally, they are enjoyed in soups, stews, salads, pasta, and casseroles. Fresh peas are seasonal, but frozen and dried varieties are available year-round, making them a convenient kitchen staple.

Nutritionally, peas are an excellent plant-based source of protein, dietary fiber, vitamin C, vitamin K, folate, and B-vitamins, along with minerals like iron, phosphorus, and magnesium. They support digestion, help regulate blood sugar, strengthen immunity, and promote heart health. Their protein and fiber content make them especially valuable in vegetarian and vegan diets.

In Ayurveda and traditional wellness, peas are considered balancing and nourishing, helping to maintain energy and vitality. Being low in fat and calories, they are ideal for weight management while still providing essential nutrients.

Peas are not only a beloved vegetable in households but also play an important role in agriculture as they enrich soil fertility through nitrogen fixation.