Different kinds of peanuts throughout the world bring a variety to consumers. In Iran, as you should know, peanuts are cultivated for many years. The peanut, also known as groundnut, goober (in the US), and monkey nut (in the UK), is a legume crop grown largely for its edible seeds. Its scientific name is Arachis hypogaea. It is widely grown in the tropics and subtropics and is important to both little-known and well-known commercial producers. Due to its high oil content, it is classified as both a grain legume and an oil crop. China accounted for 38% of the global output of shelled peanuts in 2016, which was 44 million tonnes. It is unusual for legume crops for peanut pods to develop underground (geocarpy) as opposed to above ground. Linnaeus named the species hypogaea, which translates to "below the earth," in consideration of this characteristic. The legume family Fabaceae, often referred to as Leguminosae and more commonly as the bean or pea family, includes the peanut, which is classified as a legume. 
The root nodules of peanuts, like those of most other legumes, contain microorganisms that fix nitrogen. Peanuts are a crucial part of crop rotation because of their capacity to fix nitrogen, which reduces the need for a fertilizer that contains nitrogen and increases soil fertility. As a culinary nut, peanuts are typically served in the same way as tree nuts like walnuts and almonds because they have a comparable flavor and nutritional profile. Full fruit with a rigid ovary wall is what is referred to as a "nut" in botanical terms. This standard indicates that peanuts are not typical nuts. Nevertheless, in common English conversation and the kitchen, peanuts are frequently referred to as nuts. History: Cultivated peanuts (A. hypogaea), which are thought to be A. duranensis and A. ipaensis, originated from a hybrid between two wild peanut species. Spontaneous chromosomal duplication prevented the original hybrid from becoming fertile, creating an amphidiploid or allotetraploid instead. A. monticola, a wild form of peanut found in a few isolated locations in northwestern Argentina or southeastern Bolivia, where the peanut landraces with the most wild-like characteristics are currently cultivated, and A. hypogaea may have been the products of a single hybridization, according to genetic analysis. 
- hypogaea has undergone extensive domestication through artificial selection in comparison to its wild forebears. With a different pod structure and larger seeds, domesticated plants become denser and bushier. From this primary origin place, cultivation spread to Uruguay, Brazil, Paraguay, Ecuador, Peru, and these other countries, where secondary and tertiary centers of variation appeared. Over time, tens of thousands of peanut landraces have developed; they are divided into six botanical kinds and two subspecies (as listed in the peanut scientific classification table). The A. h. fastigiate subspecies have shorter crop cycles and a more upright growth habit. Longer crop cycles and increased land coverage are traits of the A. h. hypogaea subspecies.
The earliest known pod remnants date back to around 7,600 years ago; they may have belonged to an early domesticated species of A. hypogaea or a wild species that was domesticated. They were found in Peru, a country with an arid environment that is good for preserving organic stuff. There was very certainly peanut farming there earlier, closer to the center of the origin where the climate is more humid. Many pre-Columbian cultures, such as the Moche, depicted peanuts in their works of art. Mesoamerica had a developed agricultural industry before the arrival of the Spanish. The Nahuatl name for the plant, tllcacahuatl, was being sold in Tenochtitlan's market when the conquistadors arrived. 
The peanut is now commonly grown in tropical and subtropical regions because of the steady spread of European traders. In West Africa, it replaced the Bambara groundnut, a tree from the same family whose seed pods also develop underground. Asia is presently the biggest grower in the globe, and it has become a staple crop there. The United States is the top peanut producer in the English-speaking world. Up until the 1930s, it was predominantly used as animal feed, despite being primarily a garden crop for much of the colonial period. The United States Department of Agriculture launched a campaign to encourage the agricultural production and human consumption of peanuts in the late 19th and early 20th centuries. 
Iran has different kinds of peanuts
Iranian nuts contain some nutrients. Consuming nuts regularly lowers your chance of developing diabetes and heart disease, as well as your cholesterol and triglyceride levels. Due to their high fiber content, nuts can help with weight loss despite having a high-calorie value. The following health advantages of nuts: They make heart attacks and strokes less likely. They encourage healthy aging and reduce inflammation. They are thought to be potent antioxidants. Iranian nuts are included in our regular diet They are a good snack for people on special diets, including diabetics. They may be used by vegetarians as a nutritious salad topping. They can be used in ice cream and eastern desserts. They are frequently used in Iranian desserts and rice-based foods. They may be used to make pistachio pesto sauce among other sauces. For a particularly nutritious breakfast, they can be eaten with yogurt or cereal. 
Iran nut cost The type and quantity of Iranian nuts you purchase will determine the cost. The wholesale price of nuts in Iran can vary depending on several factors, such as the kind of nut, the size of its kernel, and the type of its shell. To sum it up Iran nuts may be the finest choice for you if you are motivated to lead a healthy lifestyle and require a superfood to increase your energy and enhance your health. Visit the website of Kourosh Foods, the top supplier of Iranian nuts and seeds and manufacturer of all varieties of Iranian nuts, if you're looking to buy high-quality Iranian nuts online. Include this nut, which is packed with nutrients, in your daily diet. Botany: The annual herbaceous peanut plant has a height range of 30 to 50 cm (1 to 1.6 feet). It is a legume and a member of the botanical family Fabaceae (also known as Leguminosae, and commonly known as the bean or pea family). Like most other legumes, peanuts include microorganisms that fix nitrogen in their root nodules. 
Each leaflet is between 1 and 7 centimeters (38 and 234 inches) in length and between 1 and 3 millimeters (38 and 1 inch) in width. The leaves are opposed and pinnate with four leaflets (two opposite pairs; no terminal leaflet). The leaves "sleep" and close at night because they are nyctinastic, like those of many other legumes. The flowers are orange-yellow with reddish veining and range in diameter from 0.4 to 0.6 inches (1.1 to 1.5 cm). The above-ground stems are formed in axillary clusters and only last for one day. The base of what seems to be the flower stem but is a very long floral cup houses the ovary. Geocarpy is the term used to describe how peanut pods grow underground. Following fertilization, the pedicel, a little stalk at the base of the ovary, enlarges to form a structure resembling a "peg" or thread. As it sinks into the soil, the peg's ovary-containing tip matures into a mature peanut pod. Pods range in length from 3 to 7 cm (1.2 to 2.8 inches) and frequently hold one to four seeds. Parts: A cross-section of a peanut seed reveals the embryonic cotyledons and primitive roots of a peanut. These peanut components consist of: Shell: The surface-exposable outer layer Cotyledons (two) - the primary edible component the edible section of a seed is covered in a layer that resembles brown paper, or seed coat. The radicle is the cotyledon's base-located, detachable embryonic root. The embryonic sprout known as a plumule emerges from the radicle's tip. 
Bare nuts: Peanuts are frequently prepared via dry roasting. In a home oven, dry peanuts can be roasted for 15 to 20 minutes (shelled) or 20 to 25 minutes (in the shell) at 350 degrees Fahrenheit or 177 degrees Celsius (in shell). Along with the southern United States, West Africa, China, and India are all big consumers of boiling peanuts. Boiled peanuts are typically prepared in saline water and sold at roadside stands in the southern United States. Green peanuts may be separated from raw peanuts. Farm-fresh, undried peanuts are referred to as "green peanuts." They may be found at grocery stores, food distributors, and farmer's markets during the growing season. Similar to uncooked raw peanuts, dried raw peanuts need to be rehydrated before boiling (usually in a bowl full of water overnight). The raw peanuts can be boiled after being rehydrated. Nutty oil: Thanks to its moderate flavor and comparatively high smoke point, peanut oil is commonly used in cooking. Because of its high monounsaturated content and resistance to rancidity, it is regarded as being healthier than saturated oils. Among the many types of peanut oil are aromatic roasted peanut oil and peanut extract. In the US, there are no requirements for allergy labeling on refined peanut oil. 
Peanut butter: A paste or spread made from crushed, roasted, and dried peanuts is called peanut butter. Salt, sweeteners, and emulsifiers are common additions that change the flavor or texture of food. Sandwiches are made using peanut butter, which is also spread over bread, toast, and crackers (notably the peanut butter and jelly sandwich). It is also used in several desserts, including granola bars with peanut flavor, croissants, and other baked products. The greatest peanut butter exporter in the world, the United States consumes $800 million worth of peanut butter each year.