Dried White-Skinned Peanuts (Arachis hypogaea) belong to the legume family (Fabaceae). They are peanuts that have been harvested, dried, and retain their ivory-white to pale pink seed coat surrounding the kernels. The kernels are usually oval or slightly elongated, small to medium in size, with a creamy-white color and a relatively smooth and firm surface. Dried white-skinned peanuts have low moisture content, a hard and firm texture, a naturally nutty and rich flavor, and the characteristic aroma of peanuts.
Characteristic features
The kernels are oval or slightly elongated, small to medium in size, and are usually covered by a thin seed coat ranging from ivory white to pale pink and may consist of two cotyledons.
The seed coat ranges from ivory white, creamy white to pale pink depending on the variety. It is relatively intact and adheres to the kernels. The surface is dry and free from darkened areas, unusual spots, or mold.
The kernels are creamy-white to pale yellow, with a hard, firm, and dry texture. Acceptable kernels should be relatively intact and free from insect damage, excessive broken pieces, or impurities.
The raw material must be dry and clean, without signs of moisture absorption, mold, insects, or infestation. It must be free from musty, rancid-oil, fermented, or other abnormal odors.
When soaked or cooked, the kernels absorb water, gradually soften, and become nuttier; when roasted, they develop a characteristic aroma and crisp texture.
Taste & Texture
Dried white-skinned peanuts have a nutty, naturally rich, mildly sweet flavor and the characteristic aroma of peanuts.
In the dry state, the kernels have a hard and firm texture. After soaking or cooking, they become soft, nutty, and slightly chewy; when properly roasted or heat-treated, they develop a characteristic crisp texture.
Good-quality raw material should not have bitter, sour, or burnt flavors, or abnormal rancid-oil, musty, or fermented odors.
Applications & Uses
Used as an ingredient for boiling, steaming, roasting, or other preparations using dried peanuts.
Suitable for salads, vegetable dishes, and other dishes requiring natural nuttiness and richness.
Can be soaked before cooking to soften the kernels or roasted to develop the characteristic aroma and crisp texture.
Can be used as an ingredient for peanut milk, sauces, peanut butter, and certain dishes or desserts.
Nutritionally, peanuts provide plant-based protein, unsaturated fats, dietary fiber, vitamin E, magnesium, and other minerals; nutritional values may vary depending on the variety and preparation method.
