The Art of Flavoring Peanuts

Originally from South America, peanuts were spread globally by European explorers. They're not nuts, but legumes, related to beans and lentils. Cultivated underground, peanuts have been flavored for centuries using various traditional methods.

Flavorful peanuts start with quality raw peanuts. Varieties like Runner or Virginia are selected for size and oil content, which influence flavor absorption and retention during the seasoning process.

Raw peanuts are cleaned, shelled, and blanched. Blanching removes the skins and prepares the peanuts for even flavor absorption. Sometimes, peanuts are roasted beforehand to enhance their natural nuttiness.

Flavoring peanuts involves either dry coating with spices or wet marinating in flavored solutions. Techniques like tumbling or shaking ensure an even distribution of the flavors on the peanut surface.

Some producers use vacuum infusion to enhance flavor penetration. The peanuts are placed under vacuum, then the flavoring solution is added, allowing deeper infusion once atmospheric pressure resumes.

Post-flavoring, peanuts are often roasted. This step locks in flavors and develops texture. Some methods involve seasoning the peanuts mid-roast for a richer taste profile.

Before packaging, flavored peanuts undergo rigorous testing for consistency, flavor profile, and crunchiness. These standards ensure every batch meets the brand's specific sensory requirements.

Astronauts aboard the ISS have grown peanuts in microgravity, proving they can thrive even in space's unique environment.