Summary. Due to the fact that smooth‐seeded and wrinkle‐seeded pea varieties are both on the market, canned as well as quick‐frozen, it is of practical importance to determine the difference between these two types. A simple microscopic examination has been worked out, in which the distinction between smooth and wrinkled peas can be easily established. After treatment with ethanol the shape of the starch granules is fixed, which differs in smooth and wrinkled varieties. The method cannot be used for intermediate varieties, raised by crossing between the two types.