Raw peanuts are the edible seeds of the peanut plant (Arachis hypogaea), a legume that grows underground. Though often grouped with tree nuts, peanuts are technically legumes, like beans and lentils. When eaten raw, they retain their full nutritional profile and natural flavor without any added salt, oil, or roasting.
Brown ground peanuts refer to raw peanuts with their skin on—the thin, reddish-brown outer layer that covers the peanut kernel. These are sometimes also called redskin peanuts, natural peanuts, or unshelled skinned peanuts (not to be confused with peanuts still in their hard outer shell).
Pulses are the dry, edible seeds of plants within the legume family, including dry peas, beans, lentils, and chickpeas. They are a good source of protein, fiber, and nutrients. The term "pulse" refers specifically to the dry edible seeds within the legume pod, rather than the entire legume plant.
Peanuts, also known as mungfali (Hindi) and singdana (Gujarati), are a popular legume crop with a variety of names in different regions of India, including groundnuts, palla, kadalai, and shengdaane. They are a good source of protein, healthy fats, and various nutrients like vitamin E, folate, niacin, and manganese. Peanuts can be consumed raw, roasted, or baked, making them a versatile snack or ingredient in various dishes.
raw peanuts are unprocessed, natural peanuts grown without synthetic pesticides, herbicides, or GMOs, according to organic farming standards. These peanuts are harvested, cleaned, and sold without roasting, salting, or additional processing.
