Dry roasted peanuts

Dry roasted peanuts are a very popular ingredient in various Latin American and global cuisines, known for their intense flavor and crunchy texture. They are the dried nut of the peanut (Arachis hypogaea), which has been roasted without the addition of oils or salt, allowing it to retain its natural flavor and properties.

The peanut is native to South America, specifically regions like present-day Peru and Brazil, and its cultivation spread rapidly due to its versatility and nutritional value. In gastronomy, dry roasted peanuts are used in both savory and sweet recipes, providing a crunchy touch and a characteristic flavor that enhances salads, stews, desserts, sauces, and snacks.

Among its nutritional properties, dry roasted peanuts stand out as an excellent source of plant-based proteins, healthy fats (primarily monounsaturated and polyunsaturated), dietary fiber, B-complex vitamins, and minerals such as magnesium, phosphorus, and potassium. Furthermore, their moderate consumption contributes to a feeling of fullness and can support cardiovascular health.

In the Hispanic American context, dry roasted peanuts are known by various names depending on the region. Some common synonyms include: cacahuate tostado (Mexico), mani tostado (Argentina, Chile, Uruguay), caraotas de maní (Cuba), and simply maní (Colombia, Venezuela, Peru). Knowing these terms makes it easier to identify them in recipes and local markets.