| Product name: | peanut in shell |
| Size: | 7/9 9/11 11/13 |
| Type: | haihua weihua silihhong |
| Admixture: | 0%max |
| Moisture: | 9%max |
| Package： | 30kg pp bag |
| Single seeds: | 5%max |
| Shelf life: | 12 month |
"Peanuts in the shell," also known as "groundnuts," are not just a simple snack but a versatile ingredient in many culinary traditions,
especially in Chinese cuisine. Their uses range from savory dishes to sweet treats.
Here are the primary ways they are enjoyed:
1. As a Classic Snack
This is the most common and direct way to enjoy peanuts in the shell.
Dry-Roasted or Baked: The peanuts are roasted in their shells in a wok or an oven, often with salt. The result is a dry, crunchy, and
nutty snack, perfectly paired with beer or tea. They are the Chinese equivalent of bar nuts.
Boiled Peanuts: A beloved street food, especially in Southern China. Fresh or dried peanuts in the shell are boiled for hours in a br-
ine infused with star anise, Sichuan peppercorns, cinnamon, and salt. The result is a uniquely soft, moist, and savory peanut with
a distinct spiced flavor, quite different from the crunchy roasted version.
Microwaved or Fried: Modern methods for a quick and crispy snack.
2.As a Base for Other Food Products
While often shelled first for this purpose, the journey of many popular food products begins with the humble peanut in the shell.
Peanut Oil: The shelled kernels are pressed to produce fragrant and high-smoke-point peanut oil, a staple in many kitchens.
Peanut Butter: The roasted kernels are ground into creamy or crunchy peanut butter.
Sweet Treats: They are used to make Peanut Brittle, Peanut Candy, and as a filling for pastries like peanut mochi and peanut tangyu-
an (sweet rice balls).
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