Yellow split peas are known as "fava" in Greece (not be confused with fava beans), and Santorini produces some of the best in the world. Santorini Fava has “Protected Designation of Origin” (PDO) status and comes from the plant “Lathyrus Clymenum L.” which has been grown exclusively in Santorini for more than 3,500 years. The cultivation and production of Santorini fava has not changed much in all that time. Seeds are still sown by plowing and then milled the old-fashioned way. Once harvested, the peas are dried and aged under the sun, which results in their light yellow color, velvety texture and slightly sweet taste. Split peas are a pulse like lentils, and they are immensely nutritious. Split peas are an excellent source of plant-based protein, complex carbohydrates and fiber. Their low glycemic index makes them a diabetes-friendly food, and they are also a good source of many nutrients including iron, calcium, phosphorus, manganese, choline, folate, and other B vitamins.