Boiled peanuts

Boiled peanuts are popular in some places where peanuts are common. Fully mature peanuts do not make good quality boiled peanuts; rather raw or "green" ones are used. "Raw" denotes peanuts in a semi-mature state, having achieved full size, but not being fully dried, as would be needed for roasting or peanut butter use. After boiling in salt water they take on a strong salty taste and become softer with the length of cooking, somewhat resembling a pea or bean, to which they are related. The most flavorful peanuts for boiling are the Valencia type. These are preferred in the United States, being grown in gardens and small patches throughout the South. Green Virginia-type peanuts are also sometimes used.

Boiled peanuts are widely consumed and commercially available in an area of the Southern United States from southern Virginia, south to central Florida, as far north as Ohio and west to Mississippi. The peanuts are sold in the hull and either boiled with only salt or with a piquant spice mixture such as Old Bay. The latter are often called "Cajun boiled peanuts" in many recipes and recipe searches.

Boiling peanuts has been a folk cultural practice in the Southern United States, where they were originally called goober peas, since at least the 19th century. The practice of eating boiled peanuts was likely brought by slaves from Africa. In July and August, when the peanut crops would come in, unsold and surplus peanuts would be prepared in a boiling, and extended families and neighbors would gather to share conversation and food. Like a fish fry, peanut boils have been organizing principles for social gatherings. Like okra, fried green tomatoes, black-eyed peas, collard greens and pork barbecue, boiled peanuts are symbols of Southern culture and cuisine.

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