The dish is popular in Bury, Preston, Rochdale, Oldham, Wigan, Bolton, Atherton, Tyldesley, Leigh and Heywood.
The Carlin pea, a different variety prepared in similar ways and also eaten in the north of England, dates back to the 12th century.
[3] It is said that Martin Frobisher buried caches of these peas on Baffin Island in the 1570s to sustain his expedition while seeking the Northwest Passage.
In the "world famous" Bury Market and in Preston, parched peas are sold ready-cooked and served in brown-paper bags or in plastic tubs, as an autumn delicacy.
[6] Consumption is limited to certain areas within the historical boundaries of Lancashire, notably Oldham, Wigan, Bury, Rochdale, Preston, Stalybridge, Leigh, Atherton, Tyldesley, Ormskirk, and Bolton.
[8] Carlin peas are used to prepare a dish made in the northeast of England and parts of Cumbria.
[13] They can be bought for home preparation in at least two varieties, "Red Fox" and "Black Badger", and the latter are available tinned in water.