The peanut fruit is an annual herbaceous plant growing 30–60 cm (12–24 in) tall. Opposite, compound leaves with 2 pairs of obtuse to broad elliptic leaflets, 2–7 cm (0.8–2.8 in) long. Flowers pealike with yellow petals and red venation. After pollination, the flower stalk elongates, bends down, and buries the developing fruit several centimeters into the soil. Seedpods with rough, light brown shells irregularly shaped, normally 3–6 cm (1.2–2.4 in) long, containing 1–4 seeds, each covered in a reddish-brown seed skin.
Native to Bolivia and probably also indigenous to southern Peru and Paraguay. The domesticated peanut is unknown as a species in the wild. Possible progenitors are A.ipaensis and A. duranensis. Excavations of burial sites on the Andean slopes of northern Peru have produced the oldest archaeological evidence of peanuts, dating back 7,600 years. The peanut was commonly depicted on textiles and ceramics by many South American pre-Columbian civilizations, including the Moche, Inca, and others
Food uses. Peanuts are enjoyed raw or roasted with salt, often mixed with other nuts and seeds. They are made into or used as an ingredient in a vast variety of products, including candy, granola bars, cookies, and peanut butter. In Peru, peanuts are ground and made into a delicious, thick sauce with chilies, vegetables, and spices, served with rice and chicken (ají de gallina) or other meats and seafood. Peanut oil, which is rich in monounsaturated fat, is used as cooking oil. The highly nutritious seeds were often used as survival food by Arctic expeditions. In West Africa, ground peanuts are used in meat stews and soups. peanut fruit plants in Kerala is also availabe now.
Mature Height: 30–60 cm (12–24 in) tall
Sunlight: Full Sun
Growth Rate: 4 to 6 month
Botanical Name: Fabaceae