Gerelli's peanut glossary

Origin

From Peru via Brazil, Mexico and finally Spain, the peanut made its way across the world.

The peanut has its origins in the Andes of South America. Researchers found peanuts there dating from around 7,800 years ago. The plant probably originated in Peru or Brazil. Peanut-shaped pots, as well as jugs decorated with peanuts, were found that were around 3,500 years old.

As early as 1500 BC, the Incas in Peru used peanuts as offerings, burying them with their mummies to support their loved ones in the afterlife. European explorers first discovered the peanut in Brazil. When the Spanish began their explorations of the New World, peanuts were grown as far north as Mexico. The explorers took some to Spain with them. From there, peanuts spread to Asia and Africa. Africans were the first to introduce and import peanuts to North America around 1700.

The peanut is a legume.

A nut that’s not a nut.

The peanut is not actually a nut. From a botanical point of view, peanuts are legumes, like beans or peas.

When the fruit is planted in the ground, it goes through various growth stages. The fruit growth stage has something unusual about it. The fruits grow in the earth, hence the German name “Erdnuss” (earth nut). The name “peanut” combines the words “pea” and “nut.” It is sometimes also called “groundnut,” for obvious reasons.

Spanish Nüssli

Nobody expects the Spanish Inquisition!

Although it was the Spanish that discovered the peanut, it only has a passing connection with Spain. The European adventurers discovered the peanut in the 16th century in the markets of the Andes. Spanish conquistadors brought the fruit into circulation. But it was probably not until the late 18th century that peanuts arrived in Europe, via the French colonies. In Switzerland, peanuts are often referred to as “spanische Nüssli” (Spanish nuts). The adjective “Spanish” is commonly used here as a synonym for “alien, different” or “incomprehensible.” So these nuts that came out of the ground were hard to classify, foreign and outlandish.

It is also important to know that there is a variety of peanut called “Spanish peanut.” So the name of the variety could also have had an influence on the name generally used in Switzerland to denote all peanuts.

All peanuts are not created equal

Sorts

The peanuts that are used for peanut butter are not the same as those used for the salty snack, or found in the Swiss St Nicholas’ sack in his famous December 6 parades.
However, all peanuts come from the same plant species, Arachis hypogaea, and are almost identical genetically to their 10,000-year-old ancestors.
However, today there are various varieties of peanut, the result of years of both wild and selective breeding. Peanuts are grown worldwide and all have different characteristics and uses.

Virginia / Carolina

Considered the “gourmet” peanut variety, Virginia peanuts have long, large kernels, and are the variety you get in the shell. Because of their large size and premium characteristics, this variety is best suited to snacking instead of being used for peanut butter. Peanuts that end up being sold in the shell are the biggest and most attractive ones available. They not only have to pass grade for size, they also have to pass for color. This variety is grown mostly in Virginia and the Carolinas, but is now also becoming more prevalent in Florida and Georgia, and as far west as Oklahoma, Texas and New Mexico.
Its large kernels are often referenced in the names it is known by locally, all over the world. For instance, in Egypt it is known as “Egyptian Giant, Extra White”; in Israel “Jumbo White” and in China “Large Size.”

Spanisch

The Spanish peanut is a smaller peanut variety than the others, and is known for its reddish-brown shell and nutty flavor. It has a somewhat higher oil content, which makes for a stronger flavor when roasted. Spanish peanuts are mainly used for peanut oil, candies, confectionery and sometimes also for peanut butter.

Valenica

With three or more kernels per shell, the Valencia variety has a sweet flavour and is often used for natural peanut butter. They are also excellent as boiled peanuts. In contrast to the other three varieties, the Valencia has a strong red skin and the actual nut. Because of this colouring, it is often called "red skin".

Runner

This variety is a cross between the “Virginia” and the “Spanish” peanut. This variety has been very popular since the 1970s. Their kernels come in a wide range of sizes, but they are all more or less round. They make up more than 80% of all peanuts grown in the US, and are mainly used for making peanut butter and candies.
The advantages of runner peanuts are that the type selected for use are mostly of a uniform size and therefore perfectly suited to even roasting. This means that the peanut butter retains its consistent flavor and that it always feels recognizable to consumers.

Caliber

How many peanuts to the ounce?

The size, or grade, of the peanuts in their shells (or just the kernels) is worked out from the number (“counts”) per ounce (28.35 g).
That means that the bigger and therefore heavier each peanut is, the fewer of them it takes to make up an ounce on the scales.
So the number of in-shell peanuts is given in “counts per ounce,” also known as the caliber.

Health

Real energy boosters

Peanuts contain many valuable nutrients. The combination of fats, calories, unsaturated fatty acids and minerals makes them into real energy boosters. Many independent studies prove that a small amount of peanuts daily can make all the difference. They protect against heart attacks, diabetes and strokes. The nutrients are preserved even after roasting.

Peanuts are an excellent source of magnesium. This makes them the perfect snack during mental or physical exertion.