Blanched Peanuts

Name: Blanched peanuts — peanuts that have had their thin red-brown skins removed, leaving pale cream kernels. They are sold raw-blanched, roasted or salted, and are the usual choice for confectionery, satay sauce and smooth peanut butter. They are the same food as ordinary peanuts, described on their own pages, with the skin taken off.

Description

The peanut (Arachis hypogaea) is native to South America, where it was domesticated thousands of years ago, and is botanically a legume rather than a true nut, because the pods ripen underground. Spanish and Portuguese traders carried it to Africa, Asia and North America, where it became a staple crop.

To blanch peanuts, the kernels are briefly heated or soaked in hot water, which loosens the skins so they can be rubbed or machine-brushed off. This gives a paler colour and a milder, less bitter flavour, which is why blanched peanuts are favoured in sweets, brittle, sauces and baking where a clean look and taste are wanted.

Main nutrition value

Blanched peanuts keep the protein, healthy unsaturated fat and fibre of whole peanuts, but lose some of the polyphenol antioxidants found in the red skin.

How best to be consumed

Blanched peanuts are a versatile, mild-tasting kitchen ingredient.

1. Use in satay sauce, Thai and Chinese stir-fries, and noodle dishes.
2. Chop or crush over salads, curries and desserts for crunch.
3. Bake into brittle, cakes and biscuits, where a pale colour is wanted.
4. Grind into a smooth homemade peanut butter, or buy unsalted blanched nuts to control the salt.
5. Store in a cool, airtight container, since the exposed kernels go rancid faster.

Overconsumption could cause…

Peanuts are healthy in sensible portions, but they are energy-dense and a major allergen.

1. Peanut allergy, one of the most common and potentially severe food allergies, so peanuts must be avoided completely by anyone allergic, and labels checked for cross-contact.
2. Weight gain from eating large handfuls, since peanuts are very calorie-dense.
3. Mould toxins (aflatoxins) from badly stored or mouldy peanuts, which is why discoloured or musty nuts should be thrown away.
4. Choking in young children, for whom whole peanuts are not suitable.

GroupsPeanutsLegume family

Related foodsBoiled PeanutsGroundnutsPeanut ButterPeanut FlourPeanut OilPeanut Powder

Wikipedia — Peanut, used for origin, naming and history: https://en.wikipedia.org/wiki/Peanut