dry-roasted unsalted peanuts

Nuts & SeedsYear-round; peanuts are dried and roasted for shelf stability, with peak harvest occurring in late summer and early fall in major producing regions such as the United States, China, and India.

Rich in plant-based protein (approximately 25% by weight) and healthy monounsaturated and polyunsaturated fats; also a good source of magnesium, phosphorus, and B vitamins, particularly niacin and folate.

About

Dry-roasted unsalted peanuts are legumes (Arachis hypogaea) native to South America, botanically classified as legumes rather than true nuts, that have been heated without oil in a kiln or oven and packaged without added salt. The dry-roasting process, typically conducted at controlled temperatures between 150–180°C (300–360°F), removes moisture, develops a deep nutty flavor, and creates a crisp texture while preserving the natural oils within the kernel. The absence of added salt allows the inherent peanut flavor to dominate, making them suitable for applications requiring precise sodium control or pure peanut taste. Common commercial varieties include Virginia peanuts (larger, milder) and Spanish peanuts (smaller, more intensely flavored).

Culinary Uses

Dry-roasted unsalted peanuts serve as a foundational ingredient in numerous cuisines and applications. They are ground into peanut butter, used as a protein-rich snack, incorporated into Asian cuisine as garnishes and texture elements in pad thai and Vietnamese preparations, and featured in satay sauces when processed with aromatics and spices. In Western baking and confectionery, they appear in brittle, pralines, and nougat. They function as a nutrient-dense binder in vegetarian and vegan cooking, can be crushed for coating proteins, and are essential to African groundnut stews. The lack of salt makes them particularly valuable in savory spice blends, dukkah, and for culinary professionals requiring precise flavor control.

Forms & Preparations

Whole kernels — Intact roasted peanuts with skin, used as a snack, in trail mixes, or crushed for various applications.
Blanched (skins removed) — Whole roasted peanuts with red skin removed, producing a lighter appearance and subtly different texture; preferred in some confectionery and Asian applications.
Ground/Powder — Finely ground peanuts used as a base for peanut butter, in flour substitutes, dukkah, and as a coating or thickening agent.
Chopped/Crushed — Pieces of varying size (coarse to fine crush) for coating, garnishing, and incorporating into baked goods and savory dishes.
Peanut butter — Roasted peanuts ground with natural oils to a smooth or chunky paste; requires no additional salt in the unsalted variety.
Peanut flour — Defatted and finely ground roasted peanuts with most oils removed; used in baking for protein enrichment and in some Southeast Asian cuisine.