The petit pois, or the common garden pea has an illustrious history. It is believed the wild strain of peas were first planted and cultivated on the plains and hills of the Fertile Crescent region, along the Tigris and Euphrates rivers, thousands of years ago. By 400 CE the pea had reached Asia. From there, it was taken to India and Europe and by the seventeenth century, the young green peas were fashionable among elite gardeners and at the court of Louis XIV. The fresh young green peas' popularity took off and to this day, they remain universal favourites in practically every cuisine. Green split peas have a more intense flavour and much denser texture than young green peas. They add vibrant colour to the soup, which can be eaten with torn strips of warm pita bread and a pat of butter. Green split peas are low GI, rich in folate and a great source of vegetable protein. They are a wise choice when it comes to taking control of your own genetic destiny, as they provide 13% of DV for zinc, a component of enzymes and proteins involved in gene expression.