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December 23, 2013

Meet The Spanish Peas That Sell for $350 Per Pound

Enter the guisante lágrima.
When Jaime hit on this pea varietal, preserved by his grandfather and adapted by him, he knew he had something special. These peas are best eaten raw, which is how they are served (albeit with a generous spoonful of caviar) at Mugaritz, the number four restaurant in the world according to the 2013 San Pellegrino’s World’s 50 Best Restaurants. The peas’ flavor is surprising: A crunchy burst at first bite gives way to an herbaceous sweetness. “Exquisite,” says Iñigo Galatas, the food critic for San Sebastián’s local newspaper. “Their freshness is pure springtime. What is most fascinating is the sweetness when they explode in your mouth. It’s truly like caviar from the ground, substituting sweetness for the salt.” - Modern Farmer

Posted by gerardvanderleun at December 23, 2013 5:39 PM. This is an entry on the sideblog of American Digest: Check it out.

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