unroasted peanuts
Rich in plant-based protein, healthy monounsaturated and polyunsaturated fats, and a good source of vitamin E, magnesium, and B vitamins; they also provide dietary fiber and antioxidants.
About
Unroasted peanuts are the raw legumes of Arachis hypogaea, a groundnut plant native to South America but now cultivated worldwide, particularly in tropical and subtropical regions. Despite their common name, peanuts are not true nuts but rather the edible seeds of a legume that develop underground in a pod after the flower stem bends and pushes into the soil. Raw peanuts retain their papery seed coat and pale color, with a slightly sweet, vegetative flavor profile and high moisture content compared to roasted varieties. Major cultivars include Virginia, Spanish, Valencia, and Runner types, which vary in size, oil content, and flavor intensity.
Culinary Uses
Unroasted peanuts are valued in both sweet and savory applications, though they are less commonly used in Western cuisine than roasted counterparts. They feature prominently in Southeast Asian cuisines, where they are ground into peanut pastes, made into satay sauce, or added to curries and soups. In Chinese and Vietnamese cooking, raw peanuts may be blanched or briefly cooked before incorporation into stir-fries, salads, and noodle dishes. They also serve as a base for homemade peanut butters and are occasionally boiled as a preparation method that preserves their delicate flavor and creates a tender texture distinct from roasted versions.