Home Cereals and legumes Peanuts, that irresistible "Crunch"

Peanuts, that irresistible "Crunch"


Large products Argentina
Writes: Laura Litvin
Instagram @laulitvin

Raw, roasted, peeled, unpeeled, peeled, with or without salt, fried, baked, made caramelised with sugar, into paste, squeezed in oil, dipped in chocolate, and so much more.

In botanical terms, the peanut is a legume. Yes, it belongs to the family of chickpeas and lentils, although in the gondolas it appears very plump next to walnuts, almonds and chestnuts. Ancient and important crop in Latin America, in the XNUMXth century the Portuguese and the Spanish took it to Africa, India and China, where it was easily adapted. Today, like other American products, this grain is a prince in distant gastronomies, such as the cuisine of Southeast Asia and Africa.

Originally from Latin America in the XNUMXth century, the Portuguese and the Spanish took it to Africa, India and China

From Córdoba to the world
In its planetary expansion, Argentina has a fundamental role: it is the main world exporter of high quality peanuts. Around 90% of the cultivated area is located in the province of Córdoba, where there has been, since 2012, the name "Maní de Córdoba", an important certification that protects and guarantees its excellence. According to data from the Argentine Peanut Chamber, more than 90% of the production is exported to Europe (60% corresponds to blanched peanuts -without skin-).

Peanuts, a superfood 

It is a powerful seed: its consumption provides vitamins, antioxidants, proteins. It is excellent for leveling cholesterol, is antidepressant, stimulates endorphins, and is energizing. Its contribution to neurological diseases such as Alzheimer's is being studied. So important is peanuts that it is the basis of a therapeutic food that is used in African countries. It is ideal to combat the evils of severe child malnutrition. It comes from Plumpy 'Nut, a peanut paste mixed with milk, sugar, fats, minerals and vitamins. It was invented in 1994 by the French scientist André Briend. According to statistics, 9 out of ten boys under the age of five treated with this supplement managed to overcome malnutrition.


Argentines eat little peanuts, as was said, almost everything is exported. But there are some traditions that come from yesteryear and remain. For example, it is a classic of the bar, it is served without asking to accompany an ice cold beer or an aperitif. And if the traveler rests in a Buenos Aires square, he will surely find a garrapiñada seller. These tasty peanuts dipped in syrup will be the best trip to childhood. At parties there is no shortage of dipped in chocolate or in nougat format. Far away are imported almonds and chestnuts: peanuts reign here.