c. raw peanuts

The peanut (Arachis hypogaea) is a legume native to South America that produces edible seeds encased in a papery shell or pod. Despite their common name, peanuts are not true nuts but rather legumes, botanically related to beans and peas. Raw peanuts are the unsalted, unroasted seeds harvested from mature pods, characterized by a pale cream to tan color and a slightly bitter, earthy flavor. They possess a firm, dense texture that softens when cooked. Major cultivars include Spanish, Virginia, Valencia, and Runner varieties, which differ in size, oil content, and flavor profile. Virginia peanuts are the largest and often preferred for eating whole, while Runner varieties dominate oil production due to higher yield.

Raw peanuts serve as a versatile ingredient across numerous cuisines and applications. They are commonly roasted to develop deeper flavor and crispness for snacking, or blanched to remove the thin red skin for use in peanut butter, confections, and Asian cuisine. In West African, Southeast Asian, and Indian cooking, peanuts feature prominently in dishes such as satay, mole, gado-gado, and peanut-based sauces. They are also pressed into peanut oil, incorporated into baked goods and granolas, or boiled (a preparation especially popular in the American South). Raw peanuts can be sprouted, added to stir-fries, or ground into flour for thickening and flavor enhancement in savory dishes.