Raw Spanish Peanuts
Estimated Inventory, 5 lbs : 3.98
This item was last sold on : 12/14/24
Description/Taste
Spanish Peanuts are small and consistently sized, measuring approximately .5 to 1 centimeter in diameter, and have a plump, round, to ovate shape. The peanuts are covered in a thin, red-brown, brittle skin that easily crumbles and flakes when handled. Beneath the skin, Spanish Peanuts are beige with a smooth, firm, and dense texture. Raw Spanish Peanuts emit little to no aroma and have a pleasantly sweet, nutty flavor that will intensify if the peanuts are roasted.
Seasons/Availability
Spanish Peanuts are available year-round, with fresh peanuts being harvested in the fall.
Current Facts
Spanish Peanuts are not true nuts but the edible seeds of an annual shrubby plant, botanically classified as Arachis hypogaea subsp. fastigiate var. vulgaris. The peanuts are a member of the legume family and are closely related to soy, shelling beans, and lentils. Spanish Peanuts were originally developed in Spain in the late 1700s and are the smallest of the four major varieties of peanuts grown commercially worldwide, commonly referred to as Groundnuts, Earthnuts, and Goobers. They have a distinct red skin, higher oil content, and sweeter flavor. Peanuts have a unique growth pattern, known as geocarpy, where the netted and spongy pods of the plant ripen beneath the ground, acting a bit like roots by absorbing minerals directly from the soil. This phenomenon helps the plant be a more sustainable crop by utilizing less water and returning nitrogen to the soil. Peanuts are harvested from the soil and left to dry for four to six weeks before being inspected and graded for quality. After inspection, the nuts are shelled and processed. Spanish Peanuts are used mostly in peanut candies, nut snacks, peanut butter, and oil extraction. Peanut oil is prized for its high cooking temperature and healthy fat content, although individuals with a peanut allergy will also be severely allergic to the oil. Peanut byproducts are also used to produce over 300 derivative products, including flour, soaps, and plastics.
Nutritional Value
Spanish Peanuts are a significant source of micronutrients, including copper, niacin, manganese, phosphorus, and thiamin, as well as vitamin E, which acts as an antioxidant in the body, protecting cells from the damage caused by free radicals. Peanuts are also one of the richest sources of biotin, an enzyme that helps break down fats and carbohydrates in the body. Spanish Peanuts are exceptionally high in protein, specifically arachin and conarachin, two proteins that can cause severe and life-threatening allergic reactions in some people.
Applications
Spanish Peanuts have a robust nutty flavor and inherent sweetness that lends itself to sweet and savory applications. Spanish peanuts are widely used by pastry chefs and candy companies. They are the choice peanut for confections, nut mixes, and peanut butter. Spanish peanuts can also be enjoyed out of hand as a protein-packed snack or added to granola or protein bars. Peanuts pair well with mango, citrus, grains, and hearty vegetables as well as chocolate, vanilla, cinnamon. They also pair well with various fruits like stone fruits, strawberries, grapes, and other berries. Spanish Peanuts should be stored in an airtight container away from heat and light to prevent the oil from spoiling. The nuts can also be refrigerated or frozen to increase their shelf-life.
Ethnic/Cultural Info
Peanuts are a staple crop in the United States, and although Spanish Peanuts did not originate in the states, Texas and Oklahoma are some of the largest peanut producers. Peanuts were introduced to the United States by enslaved humans who smuggled the nuts on ships from Africa. The plants grew well in the south, where they became a regionally enjoyed food source until the Civil War. During the Civil War, demand for the nuts increased as they were a cheap and nutritionally dense food source for soldiers. Peanut butter became a household item in the early 20th century. Around this time, Spanish peanuts were also being used to create candy confections. The first candy bar featuring peanuts, Goo Goo Clusters, was introduced in 1913 by Howell Campbell and the Standard Candy Company. The candy was later followed by two of the most popular candies today, Reese’s Peanut Butter Cups and the Snickers Bar, around 1930. The pairing of milk chocolate and peanut butter became standard practice for candy bar makers, and Spanish Peanuts have continued to be used to produce candies by many companies in the United States and throughout the world.
Geography/History
Peanuts are native to South America, specifically the areas now known as Brazil and Peru. Archeological evidence, including paintings of the nuts and pottery in the nut's distinctive shape, shows people in these areas have used peanuts for over 3,500 years in mummification rituals and as a food source. Spanish explorers were introduced to the nuts in both these regions in the early 16th century. The seeds returned to Spain with the explorers, where they were quickly spread through Asia and into Africa. Spanish Peanuts were developed in Spain in the late 18th century and are likely descendants of a variety found in Brazil. Spanish Peanuts then made their way to the United States with settlers, where it thrived in the more arid climate of the Southwest. Today, South Africa and the United States are the leading growers of Spanish Peanuts, with Texas and Oklahoma being the top producing states. Spanish Peanuts can be found in specialty markets or through online purveyors.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
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