peas (केराउ)
About peas (केराउ)
Peas, locally known as 'kerau' (केराउ) in Nepali, are a common and cherished vegetable in Nepal. They are cultivated across the country, particularly in the hilly and terai regions. Peas are a versatile ingredient in Nepali cuisine, featuring in various dishes ranging from simple side dishes to hearty stews. They are an important part of the Nepali diet because of their nutritional value and availability, and are consumed both fresh and dried. Farmers rely on peas as a cash crop. Peas are enjoyed in different forms, including cooked, added to curries, or even consumed as a light snack.
Nutritional info
These are the major micro nutrients found in peas
Seasonality
Peas in Nepal are primarily a winter and early spring crop. The planting season typically begins in late autumn or early winter (around October-November) and the harvesting season extends from late winter to early spring (around February to April). This timeframe can vary slightly depending on the specific region and altitude within Nepal. During their peak season, fresh peas are readily available in local markets.
History
While the exact historical origins of peas in Nepal are not extensively documented, it's believed that pea cultivation arrived in Nepal as part of broader agricultural trade and cultural exchange across Asia. Peas have been cultivated for thousands of years and have likely been a part of Nepali agriculture for several centuries. The tradition of growing and consuming peas has been passed down through generations. They are not just a food source, but also an integral part of Nepali farming practices, particularly with their ability to help nitrogen fixation in the soil. They have become a familiar part of Nepali culinary tradition and are embedded in various cultural practices.