Let's compare the specifications of Spanish peanuts vs the other type which is called Valencia. Peanut butter is a food that many of us who grew up eating peanut butter consider a "comfort meal." It's possible that you have observed how the prices of these lovely little jars of peanut butter have increased dramatically over the past several years. A growing number of people who garden at home are mulling the possibility of cultivating their own peanuts and producing their own peanut butter as a response to rising costs and a desire to steer clear of dangerous food preservatives. You might be wondering, "How difficult can it be?" In the end, a peanut is still just a peanut. A further search on Google for peanut plant seeds enlightens you to the fact that there are more types of peanuts than you were previously aware of. Keep reading to find out more about the distinctions that exist between these different species of peanut plants. There are four primary varieties of peanut plants that may be found in the soil of the United States: runner peanuts, Virginia peanuts, Spanish peanuts, and Valencia peanuts. Runner peanuts are the most common. Despite the fact that we are all likely familiar with Spanish peanuts, this type of peanut only makes up around 4% of the peanut harvests that are farmed in the United States. 
The runner peanut plant is the type of peanut plant that is cultivated the most, accounting for around 80% of all peanut plants. Only one percent of the United States peanut harvest comes from Valencia peanuts, whereas fifteen percent comes from Virginia peanuts. The Spanish peanut, also known as Arachis fastigiate, is largely cultivated in the states of Texas and Oklahoma. The shells of their nuts are a brilliant shade of red. Peanuts from Spain are often salted and shelled before being offered as a snack food option. Additionally, Spanish peanuts are an ingredient in the manufacturing of peanut butter. The state of New Mexico is the primary producer of Valencia peanuts, also known as Arachis fastigiate. Because of their reputation as having the richest flavor of all peanuts, they are frequently used in homemade peanut butter that adheres to natural ingredients. Valencia peanuts also make great cooked peanuts. The Georgia-045, Olin Pronto Spanco, and Tamspan 90 peanut kinds are among the most widely grown types of Spanish peanuts. The majority of the Valencia peanuts that are cultivated in the United States are typical of the cultivar Tennessee Reds. 
valencia peanuts
There are at least three seeds in a Valencia peanut pod, and sometimes there are even more. With its naturally sweet taste and tendency to give extra seeds to people who are hungry, Valencia peanuts are a natural choice for a low-effort treat that can be boiled. Even better, boiled Valencia is one of the very, very few treats that are actually good for you and healthy. How come? Even though Valencia is healthy, tasty, and easy to find, they only make up about 1% of production in the US. This strange lack of production can't be explained in any way. It's not like growing Valencia is hard or anything. In fact, it helps a lot of farmers make a good living. Valencia helps farmers, mostly in New Mexico and Texas, make more money. What Valencia Peanuts Look Like The Valencia peanut has a thin shell, which is one of the things that makes it stand out. This might bother the peanut, but it's a great thing for people who pick cotton. When boiled in brine, Valencia's thin shells don't put up much of a fight to keep the brine from getting into the pod. This makes it easier for hungry people who can't wait to get to their little calorie bundle. The result is a soft, mouth-watering treat with just enough salt to make things interesting but not so much that it becomes a cause célèbre for high blood pressure. Valencia peanuts are smaller than most others, but slightly bigger than Spanish peanuts. Most farmers separate the larger pods from the normal-sized ones. Large pods are sold as gourmet items that can be boiled or roasted, while small pods are kept and used to make natural peanut butter. Valencia makes peanut butter that is "natural," which is not what you or I think of when we hear the word "peanut butter." We mean the soft, pasty, gooey, sweet, delicious, pale brown spread that makes you want to drool. What is "natural" peanut butter then? Well, let me start by telling you that, even though "our" peanut butter tastes great, it isn't very healthy food. It's bad for you, to be honest. It's filled to the brim with sugar and calories that can't wait to get inside your body and start making you fat and heavy. Natural peanut butter, on the other hand, is healthy and very good for you. You can probably figure out what that means and how it tastes, right? Natural peanut butter is healthy and good for you. It is chunky and smells like nuts. It's harder to chew because it's a dryish paste that tastes flat and doesn't have any sugar in it. In short, it's almost like a vitamin paste that is full of good things for you but doesn't taste good. I'd eat it if I was starving, but like most people, I stay away from it and leave it on store shelves for people who want to eat healthily. 
spanish peanuts
The name "Spanish" peanuts come from the fact that they were first made in Spain at the end of the 18th century. This is a good enough reason, I think, for why they are called "Spanish" peanuts. The Spanish peanut is the smallest type of peanut, but it is still a tasty nut that works well as a roasted nut. And now that I've told you that little bit, you've probably just realized that roasted peanuts are, in fact, smaller than salted or unsalted peanuts. I'm glad to help. How Spanish peanuts are different from other kinds of peanuts I've already said that Spanish peanuts are small, so I won't say it again. That's neither here nor there by itself. Even though they are small, which is probably a good reason not to buy them, being small is not the only thing that makes these peanuts stand out. The seeds of Spanish peanuts have more oil than the seeds of other peanuts. Because of this, they are great for roasting, which is why they are the most popular peanut used to make roasted peanuts. This is because Spanish peanuts roast well in their own oil, giving the final product a rich, nutty flavor without the help of other fats, which would dull the taste of the roasted snack. 
The skin of the Spanish peanut is rust-colored and deep red/brown. This makes it stand out from other peanuts, which are usually pale red and long. These peanuts are also a little bit moody. They are prone to diseases that make them hard to move around, less appealing to buyers, and harder to find in stores. As has already been said, we roast Spanish peanuts and, of course, make our old friends peanut butter with them. In fact, the Spanish really shines when it comes to natural peanut butter. Because it is naturally oily, it makes peanut butter that is easy to spread and doesn't need much help from vegetable oils or other things. So, "natural" peanut butter that cost a lot is made from the Spanish peanut variety. One last thing about Spanish peanuts: if you eat them in moderation, they are good for your heart. But let's not pretend I didn't say "in moderation." The Spanish are good for your heart because, like all plant foods, they do not have any cholesterol. Even though a handful of Spanish has about half an ounce of fat, about 80% of that fat is unsaturated, which helps lower cholesterol.