The peanut, Arachis hypogaea, is a widely cultivated crop that botanically belongs to the Fabaceae family, making it a legume rather than a true nut. Like peas and beans, peanuts grow in pods, but unlike most legumes, these pods develop and mature underground after the plant’s flowers are pollinated. This distinctive growth habit is known as geocarpy. Several distinct varieties of peanuts exist, each with unique characteristics influencing their cultivation and culinary applications.
Major Peanut Types
Runner peanuts are the most prevalent type grown in the United States, constituting over 80% of domestic production, primarily in the southeastern U.S. These plants typically exhibit a prostrate or spreading growth habit. Runner kernels are medium-sized and possess a uniform shape, which is advantageous for consistent roasting. They reach maturity in approximately 130 to 150 days.
Virginia peanuts have large kernels and are often referred to as “gourmet” peanuts. These plants can have either a bunch or running growth habit. Virginia types are late-maturing, requiring between 130 to 170 days to reach full maturity. They are cultivated in various states, including Virginia, North Carolina, and parts of Georgia, thriving in loose, sandy soils. The pods typically contain two or three large seeds, known for their crunch and rich flavor, which intensifies upon roasting.
Spanish peanuts have smaller kernels and distinctive reddish-brown skin. These plants generally have an upright, bunch growth habit. Spanish varieties mature earlier than Runner or Virginia types, typically within 100 to 140 days, making them suitable for regions with shorter growing seasons. They contain a higher oil content, contributing to their mild, nutty flavor.
Valencia peanuts are known for their sweet flavor and often have three or more kernels per shell. These plants are comparatively tall. Valencia pods are commonly clustered around the base of the plant, and the seeds are oval and tightly packed within the smooth shells. They are the fastest-maturing of the main types, with many varieties reaching maturity in 90 to 110 days, allowing for cultivation in northern climates.
Common Uses of Peanut Types
Runner peanuts are predominantly used in peanut butter production, accounting for over half of the peanut butter manufactured in the United States. Their uniform kernel size ensures consistent roasting, important for achieving a homogenous flavor and texture. They are also frequently used in confectionery items, such as chocolate bars and candy.
Virginia peanuts are primarily marketed for in-shell snacking and roasting. They are the variety often found at sporting events, prized for their ability to be roasted in the shell and their satisfying crunch. They can also be incorporated into various culinary creations, including sauces, baked goods, and as a crunchy topping for salads.
Spanish peanuts are suitable for candy, confections, and peanut butter due to their higher oil content and nutty flavor. They are used in sweet applications like peanut brittle and cookies, and in savory dishes such as salted roasted nuts and peanut-based sauces. Their higher oil content also makes them a common choice for commercial peanut oil extraction.
Valencia peanuts are excellent for all-natural peanut butter due to their natural sweetness. They are a choice for boiled peanuts, a traditional Southern snack, and can be enjoyed raw or roasted. Their sweet taste makes them a popular ingredient in various recipes, including toppings for salads and desserts, or in savory stews and sauces.