Baby peas, or petits pois, are garden peas (Pisum sativum) picked while still small and young, giving a sweeter taste and creamier texture than fully grown peas. Fresh spring peas became a prized delicacy in 17th-century France, particularly at the royal court, and remain closely associated with French cooking today. They're used in classic French dishes, in Italian risottos and pasta, and in Asian stir-fries, curries, and dim sum. Their sweet, delicate flavor pairs well with bacon, ham, mint, lemon, and butter.