Imperial peas, or mangetout, are among the varieties in which whole pods with seeds are consumed, but it is much flatter. Its pods are bright and deep green, about 4-6 cm long.
It is popular in Asian countries, especially in Chinese cuisine.

Mangetout can be consumed raw, but for its less sweet taste, it is better cooked. It is used to prepare soups, side dishes, and is also served with rice, pasta or salads. It is also widely used in cold cuisine and a common combination is peas with carrots or sugar corn kernels. It is excellent in stir-fry dishes in combination with garlic. It is very popular in Chinese dishes, where it most often appears sliced, fried with garlic and crustaceans (crabs, shrimps).

It is a rich source of fiber. It is one of the oldest cultivated crops in the world, there is evidence that it was cultivated on the border between present-day Thailand and Burma (today's Myanmar) as early as 12,000 years ago.
The English also named it Snowpeas because this plant has the ability to survive in the snowy all winter unscathed. Thanks to this resistance, peas thrived in mountainous areas, and their origins date back to high-altitude Tibet.