There are four different types of peanuts grown in the US that are separate from one another. Learn more about these peanuts, their varieties, and their uses on this page. US National Peanut Board says George Washington Carver didn't develop peanut butter. Folklore says Carver invented stuff outside his lab. 1783 Surinameans ate pinda-Kase or peanut cheese. This peanut butter could be chopped and served like cheese, unlike current varieties. In Suriname, peanuts were used to produce pinda bravoe, a soup-like food. When Suriname was a Dutch colony, peanut butter was called "pindakaas" (peanut cheese). When Calvé entered the Dutch market in 1948, it was illegal to call their product peanut butter. The word "butter" refers to actual butter, not margarine. 
The US National Peanut Board claims three contemporary innovators with the earliest peanut butter patents, while the Aztecs and Incas crushed peanuts into a paste before. Marcellus Gilmore Edson of Montreal, Quebec, Canada patented a way to roast peanuts and make peanut butter in 1884. Edson added sugar to thicken the paste, and his cooled result had a consistency "like butter, lard, or ointment." (Cite) John Harvey Kellogg pushed plant-based meals as a meat alternative. He patented a method of boiling peanuts instead of roasting them in 1898. Kellogg's Western Health Reform Institute patients can eat peanut butter without chewing since they need a high-protein diet. Peanut butter was formerly a meal for the wealthy since it was popularized in upscale hospitals. Dr. Ambrose Straub and Joseph Lambert, both former Battle Creek Sanatorium employees, built the first peanut butter production equipment. St. Louis merchant George Bayle began selling peanut butter in 1894. Old-fashioned Shedd's jar. Shedd collapsed in the 1980s. During the 1917 meat restrictions, Americans substituted peanut butter for meat on "meatless Mondays." In 1928, Rosefield leased his innovation to the business that made Peter Pan peanut butter, and in 1932 he began making Skippy peanut butter. Rosefield created a more reliable process for making Skippy creamy peanut butter. To produce "chunky" peanut butter, he added peanut pieces. Jif peanut butter was made by Procter & Gamble in 1955 using "sugar and molasses" Peanut butter was called "monkey butter" during WWII. South Africa's Alderton Limited manufactured the first peanut butter in 1926, perhaps under the brand name Black Cat. 
(Cite) Tiger Brands (previously Tiger Oats Company) took over Black Cat's manufacture. Black Cat still makes peanut butter. Black Cat may have inspired the Afrikaan name "katjiebotter" (kitten butter), which refers to peanut butter. A peanut is not always a peanut. Your comment is cryptic, if not simply nonsensical, so please allow me to clarify. I think we can all agree that the main component of peanut butter is peanuts. The nuts in peanut butter are peanuts, as we both agree. What about the peanuts we eat at the stadium, though? Almonds, are those? The peanuts in peanut butter are they the same? Even though they go by the name "peanuts," are they peanuts? Depending on your personality and level of peanut adoration, it turns out that peanut-butter peanuts and ballpark snacks are not the same. Yes, the classic bait-and-switch tactic is being used, and it has been for years. Spanish, Virginia, Runner, and Valencia peanuts are all grown in the United States. All of these nuts are technically considered to be peanuts, but the peanuts used in peanut butter are Runner nuts, which are also used in confections like Cadbury Snickers. Virginia is where baseball games feed their peanuts. We boil Valencian peanuts and toast Spanish peanuts. 
Types of peanuts
More than three seeds in each Valencia peanut pod. Valencia peanuts are wonderful for boiling because of their sweet flavor and tendency to give more seeds. Valencias cooked in water are a healthful and tasty treat. Who knew? Valencias are healthful, sweet, and plentiful, but they barely account for 1% of U.S. production, so this scarcity seems surprising. Growing Valencias isn't hard. Many farmers do well, thanks. Valencias help Texas and New Mexico farmers.
- Valencia Peanuts
Valencia peanuts are thin-shelled. This helps people pick cotton, but it may hurt peanuts. Valencia's fragile shells don't resist boiling in brine to avoid salt seepage. A thin shell makes it easier for ravenously hungry people to get calories. The outcome is a somewhat salty yet enticing delight that won't promote hypertension. Spanish peanuts are bigger than Valencias, which are smaller. Farmers separate huge and average-sized pods. Larger pods are offered as gourmet delights for roasting or boiling. Smaller pods are used to make natural peanut butter. The Alternative Peanut Butter Valencias make "natural" peanut butter. We're talking about the velvety, sticky, sweet, pale brown spread. "Natural" peanut butter? "Our" peanut butter tastes great, but it's not healthy. Dangerous. It's full of sugar and calories that will make you fat and gain weight. Authentic peanut butter is healthy and beneficial. You probably know what and how it tastes. Natural, chunky peanut butter is nutritious. It's difficult to chew since it's dry and lacks sweetness. It's like a flavorless, vitamin-packed paste. Even if I were starving, I avoid it and leave it for folks who like "great food." (See below for more on Spanish natural peanut butter.)
- Spanish Peanut
Spanish peanuts developed in Spain in the late 18th century, thus the name. The Spanish peanut is the tiniest and best for roasting. Probably already know that roasted peanuts are smaller than salted/unsalted peanuts. Gracias. 
Spanish peanuts are different from other types. Spanish peanuts are small. By itself, anything is nowhere. These peanuts are little, but that's not the only thing that makes them special. Spanish peanuts have higher oil per seed. Since they roast well, they're used to make roasted peanuts. Because Spanish peanuts toast well in their oil, the roasted snack has a distinct nutty taste without added lipids. The Spanish peanut is spherical, unlike other peanuts that are pale red, elongated, and rust-colored. Particular peanuts. Viruses make them unsafe to transport, logistically difficult, less appealing to customers, and harder to find in stores. Spanish peanut recipes Spanish peanuts are used for roasting and peanut butter. Spanish peanut butter specialists. Peanut butter's oiliness makes it easy to spread without additional additives. "Natural" peanut butter uses expensive Spanish peanuts. Last but not least, Spanish peanuts are heart-healthy when taken in moderation. The Spanish diet is cholesterol-free, as are many plant-based diets. Unsaturated fats help decrease cholesterol, and Spanish rice contains roughly 80%.3. Virginia Peanuts According to reports, Virginia peanuts are the world's biggest and most sought-after peanuts. Whether or not this is true, it is undeniable that Virginians seldom keep quiet about peanuts. However, there is proof to back up this annoying boasting, even if I hate to say it. The nuts most commonly used in haute cuisine are Virginia peanuts, sometimes known as "ballpark peanuts." Virginia peanuts now make up almost 15% of all peanuts produced in the US. Facts About Virginia Peanuts of Different Kinds To give credit where credit is due, Virginias are rather good. They are known for the size and flavor of their relatively large kernels. The Virginia peanut is ideal for roasting in the shell due to its larger pod size and crispy flavor. The Spanish are better for deshelled roasting, which is a tiny but substantial difference between in-shell roasting and the Spanish. Along with Virginia, Virginia also flourishes in west Texas, South Carolina, and northeastern North Carolina. 
These other states have the nice quality that they are not as proud of their equally delectable peanuts. In any event, when growers plant peanut seedlings in May, the flavor starts to develop. These grow into tiny, green plants that stand about 18 inches tall. Peanuts start as buds and eventually develop into their more recognizable "kernel" form thanks to several clever biological mechanisms. The pods must be pulled out of the ground in September and October when the kernels have grown to their maximum size and are ready to be harvested. This laborious task was formerly carried out by slaves, yuck! but is now routinely carried out by tractor harvesters. Background of the Virginia Peanut's Economy Production of peanuts was constrained before the mid-19th century. There were no commercial peanut harvests before 1842. By inventing a gas-powered technological wonder that stemmed and cleaned peanuts, Benjamin Hicks, a black farmer from Virginia, significantly sped up peanut harvesting and helped develop the modern peanut farming industry. After Hicks filed a patent for his peanut machine, a large manufacturer of agricultural machinery quickly sued him. Thankfully, Hicks won the case in court in 1901, and his picker went on to completely alter the way that peanuts are produced.
- Runner Peanuts
All of the peanuts we've looked into so far fall under the umbrella term "bunch peanuts." In essence, bunch peanuts are just peanuts that form a cluster. Duh. The bunch peanut plant produces its nuts at the tips of its branches, much like a flower. The runner peanut, in contrast, produces peanuts down the whole length of its branches. Because runner peanut plants yield more peanuts than bunch peanut plants do, they are beloved by farmers who want to maximize their return on investment. In the United States, runners make up about 80% of the peanut plants. Runner Peanuts Run Amok Across the Whole Country To provide the 90% of families where peanut butter is a regular meal, peanut growers across the country will plant runners on 1.3 million acres of land in 2020. In Oklahoma, Texas, Mississippi, Alabama, Georgia, and Florida, runners are widely grown, and it seems that farmers like them just as much as consumers do. 
Are Peanut Butter Peanuts Runner Peanuts? Medium-sized kernels are consistently produced by runner peanuts in their nuts. The uniformity of the nuts makes it simpler to roast them consistently before "buttering" (that's my neologism, and I own it), which is why peanut butter manufacturers are virtually delighted about runners. Peanut farmers may enjoy runners, but peanut butter makers are practically ecstatic about them. Because unevenly shaped peanuts are harder to roast consistently, the flavor of the resultant peanut butter varies. This might be hidden by crushing the peanuts into a homogeneous paste, but doing so would remove the tasty peanut chunks and produce subpar peanut butter. meeting the Peanut Family Valencia peanuts with thin shells are introduced. In salted water, Valencias are cooked in their shells. Think back to the Spanish peanuts. The smallest variety of peanuts, known as Spanish peanuts, are used for roasting since they produce their oil. Then there are Virginia peanuts, the arrogant stadium peanuts that gourmet chefs appreciate because they boast that they are the best. But don't you hate boasters who have something to brag about? Virginias are also very big. They should have come from Texas. Let me introduce you to Runner peanuts. beloved by those who produce peanuts, make peanut butter and eat peanuts in families throughout. These incredibly homogeneous peanuts make up the majority of our supply. 
Please join me in standing up and applauding this beautiful family for their outstanding efforts in promoting health. Hurrah! Hurrah!! Hurrah!!! Facts Worth Knowing About Peanuts In researching this topic, I came upon a peculiar peculiarity. According to each website, its peanut was "the most well-liked peanut in America." They're all of them! There is no way that is true, thus someone is lying. The facts that follow have been well studied and are verifiable, but I'm afraid I can't help you.