Peasemeal is a flour produced from yellow field peas that have been roasted. The roasting enables greater access to protein

Protein

Proteins are biochemical compounds consisting of one or more polypeptides typically folded into a globular or fibrous form, facilitating a biological function. A polypeptide is a single linear polymer chain of amino acids bonded together by peptide bonds between the carboxyl and amino groups of...

 and starch

Starch

Starch or amylum is a carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds. This polysaccharide is produced by all green plants as an energy store...

 thus increasing nutritive value. Traditionally the peas would be ground three times using water powered stone mills. The color of the flour is brown yellow due to the caramelization

Caramelization

Caramelization is the browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor....

 achieved during roasting while the texture ranges from fine to gritty. The uses of peasemeal is similar to maize

Maize

Maize known in many English-speaking countries as corn or mielie/mealie, is a grain domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain seeds called kernels. Though technically a grain, maize kernels are used in cooking as a vegetable...

 meal in baking, porridge and quick breads. Peasemeal has had a long history in Great Britain

Great Britain

Great Britain or Britain is an island situated to the northwest of Continental Europe. It is the ninth largest island in the world, and the largest European island, as well as the largest of the British Isles...

 and is still used in Scotland

Scotland

Scotland is a country that is part of the United Kingdom. Occupying the northern third of the island of Great Britain, it shares a border with England to the south and is bounded by the North Sea to the east, the Atlantic Ocean to the north and west, and the North Channel and Irish Sea to the...

 for dishes such as brose

Brose

Brose is a Scots word for an uncooked form of porridge: oatmeal is mixed with boiling water and allowed to stand for a short time. It is eaten with salt and butter, milk or buttermilk...

and bannocks

Bannock (food)

Bannock is a variety of flat quick bread. The word can also be applied to any large, round article baked or cooked from grain. When a round bannock is cut into wedges, the wedges are often called scones. But in Scotland, the words bannock and scone are often used interchangeably.-Scottish:"Bannock"...

. Brose is similar to farina

Farina (food)

Farina is a cereal food, frequently described as mild-tasting, usually served warm, made from cereal grains. In contemporary American English use, the word usually refers to Cream of Wheat made from soft wheat. Wheat farina is a carbohydrate-rich food, often cooked in boiling water and served warm...

 in its consumption by the addition of boiling water or stock to the peasemeal then eaten immediately with butter

Butter

Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying...

, pepper

Black pepper

Black pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately in diameter, dark red when fully mature, and, like all drupes, contains a single seed...

, salt

Salt

In chemistry, salts are ionic compounds that result from the neutralization reaction of an acid and a base. They are composed of cations and anions so that the product is electrically neutral...

, sugar

Sugar

Sugar is a class of edible crystalline carbohydrates, mainly sucrose, lactose, and fructose, characterized by a sweet flavor.Sucrose in its refined form primarily comes from sugar cane and sugar beet...

 or raisins.