cacahuate

Cacahuate, known in English as peanut, is the edible seed of Arachis hypogaea, a legume in the Fabaceae family. Native to South America, it is now widely cultivated in warm, frost-free regions around the world, including Africa, Asia, the Americas, and Europe. The plant is an annual herb with yellow flowers. After pollination, a peg grows downward into the soil and the fruit develops underground, a growth process called geocarpy. Each pod typically contains two or three seeds.

The kernels inside the pod are consumed in various forms, including roasted, salted, boiled, or raw. They are the primary source of peanut oil and a common ingredient in snacks, confections, and sauces. Nutritionally, peanuts are energy-dense and rich in healthy fats (mostly monounsaturated and polyunsaturated), protein, and fiber, as well as minerals such as magnesium and phosphorus and vitamins E and B3. They are also a well-known allergen and can cause severe reactions in sensitive individuals.

Etymology and names: the term cacahuate derives from Nahuatl cacahuatl via Spanish; in many regions the word maní is also used, and cacahuete is found in some varieties. The plant is not a true nut; it is a boost to agricultural systems in suitable climates and is often rotated with other crops.

Production and trade: among the leading peanut producers are China, India, and the United States, with significant output also from Nigeria and Argentina. Post-harvest handling emphasizes drying and storage to prevent mold growth and aflatoxin contamination.