Sugar Snap Peas
Pisum sativum var. macrocarpon · sugar snap pea · mange-tout
Sugar Snap Peas: what every chef needs to know
Sugar snap peas are a pod vegetable in which both the pod and the young peas are edible. The pod is crunchy, thick and sweet; the peas inside are not yet fully developed. Sugar snap is a hybrid between mangetout (snow pea) and garden pea, with a fuller, thicker pod than the flatter mangetout. Sugar snaps are a good source of vitamin C (60mg/100g), folate, vitamin K and fibre. They must always be stringed before use (the tough string along the seam removed). Optimal flavour at short cooking times: overcooking destroys the crunch and makes the pod bland.
Sugar Snap Peas: nutritional values per 100g (rauw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Sugar Snap Peas: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
quickly wok-fried sugar snaps with sesame oil, soy sauce, ginger and sesame seeds: a popular Asian side dish in the Dutch fusion cuisine.
fresh British zomersalade with raw sugar snaps, mint, feta and citroenvinaigrette, popular as picknick- and lunchgerecht.
quickly sauteed sugar snaps of platte peulen in butter with shallot and chervil, a classic French side dish at poultry and fish.
Sugar Snap Peas: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
directly after blanching in ice water cool to colour and knapperigheid to fixeren; not langer garen then 2 minutes for optimale texture.
Wok goed heat for the sugar snaps erin gaan; constant omscheppen; eindig with soy sauce, sesame oil and versgeraspte ginger.
remove the thread, cut optionally diagonaal in for aantrekkelijkere presentation; the sweetness pairs well with citrus and mint.
steaming preserves vitamine C and colour beter then boil; light sprinkle with sea salt and citroenrasp for serve.
Sugar Snap Peas: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Sugar Snap Peas: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Season in Northern Europe: May–August. Import available year-round from Kenya, Guatemala and Peru.
Sugar Snap Peas: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Sugar Snap Peas: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
the fresh, green notes and zuren of Sauvignon blanc match to at the sweet, crispy flavour of sugar snaps in salad or as side dish at fish and poultry.
- Marlborough Sauvignon Blanc
- Touraine Sauvignon
- Sancerre
the light pepper- and kruidtonen of Steirischer Grüner Veltliner vormen a verrassend goede combination with sugar snaps in Asian-geïnspireerde wokgerechten.
- Steiermark Grüner Veltliner
- Südsteiermark
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Sugar Snap Peas
What is the difference between sugar snap and mangetout?
Sugar snap has a thicker, rounder pod with a crunchy flesh; the peas inside are partially developed. Mangetout (flat pod) has a flatter, thinner pod without pronounced peas. Sugar snap is sweeter and crunchier; mangetout has a subtler flavour.
Do I need to string sugar snaps?
Yes, remove the tough string that runs along the seam of the pod. Pull the tip off (but not all the way through) and pull the string along the seam away. With young small pods the string is barely present.
Can sugar snaps be frozen?
Yes, after blanching (1 minute, immediately cool in ice water, dry well) sugar snaps can be frozen for 6–9 months. The crunch after thawing is less than fresh; use frozen sugar snaps preferably in hot dishes.
At what temperature should you store Sugar Snap Peas?
Store Sugar Snap Peas at 0-4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Sugar Snap Peas professionally?
The primary professional technique for Sugar Snap Peas is Quick blanching at 100°C kokend, gezouten water for 90 seconden tot 2 min. Always verify core temperature with a calibrated probe thermometer.
Does Sugar Snap Peas contain allergens?
Sugar Snap Peas is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
