Peanuts

Peanuts are probably the only nuts that ripen underground. Actually, they are not technically nuts, but legumes that grow above ground 30–70 cm high and are similar to bush beans. After fertilization, the nuts develop below the surface. They are most fruitful in tropic and sub-tropic regions, as well as in moderate climates – China, India, Nigeria, western USA, Myanmar, Indonesia, Argentina, Vietnam, and elsewhere. The peanut was first noted 7600 years ago in South America and may have been cultivated from the wild peanut found in the mountains of Argentina. The Portuguese brought the plant to its colonies in Southeast Asia. 

They are super delicious and have the umami taste (even if they have not been officially classified as such, I believe they should be because they are addictive) but are very fattening. They contain up to 60% oil, natural sugar, dietary fibre, vitamins B1, B3, E, N and others, as well as protein, and they are particularly suited for people who need to put on weight or who are recuperating from illness. Peanuts contain unsaturated fats that encourage blood clotting. Interestingly enough, roasted peanuts contains more antioxidants than beets or carrots.

Purchasing

Check for a fresh and nutty smell, regardless of whether they are skin on or skin off.

Storing

Peanuts are sensitive to contamination. Poorly stored peanuts can go moldy and these toxins can be harmful to humans. They should be completely dry before storing, but if they are slightly damp, they can be dried in the oven on low heat. Shelled peanuts can be stored in the fridge up to 3 months, unshelled 4‒6 months. In the freezer they will keep longer.