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Arabic: الفول السوداني المبيض
Portuguese: Amendoins Brancos
Dutch: Geblancheerde Pinda’s
Spanish: Cacahuetes escaldados
A blanched peanut is one in which the skin is removed. Blanching involves immersing the peanuts in boiling water for three minutes, then quickly chilling them and rubbing off their skins. After removing the skins, put them out on paper to dry and chill. Once they’ve cooled and dried, you’ve got blanched peanuts.
| Varieties | BOLD |
| Grade | Whole & Splits |
| Origin | India, Brazil, Argentina, etc |
| Packing | PP Bags, Jute Bag, Vacuum Bag |
