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India is one of the largest producers of peanuts in the world. Indian peanuts are available in different varieties: Bolds (Runners), Javas (Spanish), and Red Natals. They have a rich nutty flavour, sweet taste, crunchy texture, and a relatively longer shelf life. Due to a two-crop cycle harvested in March and October, peanuts are available year-round. India produces 7–8 million tonnes of peanuts (unshelled) annually with significant export potential.

The peanut consists of an external hull (21–29%) and nut (71–79%). Shelling is required for oil, snacks, peanut butter, and other products.

The two major varieties of peanuts produced in India are Bold (Runners) and Java (Spanish). Bold peanuts are reddish-brown and oblong, while Java peanuts are pink-skinned and spherical.

Blanching removes the skin from the nutmeat using hot water. Blanched nuts are commonly used in cooking and baking, while unblanched nuts are preferred for snacking due to added flavor and nutrients.

Peanuts provide 30+ essential nutrients & phytonutrients. They are rich in protein (25%), niacin, folate, magnesium, Vitamin E, manganese, and fiber. Naturally free of trans-fats and sodium, peanuts are used in: peanut butter, flavored peanuts, coated peanuts, peanut bars, chocolate spreads, biscuits, cakes, buns, ice cream, desserts.

The peanut (Arachis hypogaea), also called groundnut or goober, is a legume crop grown mainly for its edible seeds. Peanuts are unique as their pods develop underground. They fix nitrogen in soil, reducing fertilizer needs and improving crop rotation. Though botanically a legume, peanuts resemble tree nuts in taste and use. Annual production exceeds 42 million tonnes globally.