century that the remarkable agricultural scientist George Washington Carver encouraged southern farmers to replace weevil-ravaged cotton with peanuts Today India and China are by far the largest peanut producers, with the United States a distant third Most Asian peanuts are crushed for oil and meal; in the United States most are eaten as food Peanuts are now prominent in several Asian and African traditions Pureed, they lend richness, substance, and flavor to sauces and soups Whole and pureed peanuts are used in Thai and Chinese noodle dishes, in sweet bun fillings, in Indonesian dipping sauces and sambal condiments, and in West African stews, soups, cakes, and confections A popular snack food in both Asia and the southern United States is peanuts boiled in salted water When boiled in their shells, peanuts develop a potato-like aroma, with sweet vanilla highlights thanks to the liberation of vanillin from the shell In the United States, four varieties are grown for different purposes: large Virginia and small Valencia for nuts sold in the shell, Virginia and small Spanish for mixed nuts and candies, and Runner for baked goods and peanut butter, since its higher content of monounsaturated fat makes it less vulnerable to rancidity Peanut Butter The modern version of peanut butter was apparently developed around 1890 in St Louis or in Battle Creek, Michigan Commercial peanut butter is made by heating the nuts to an internal temperature around 300ºF/150ºC to develop flavor, blanching in hot water to remove the skin, and finally grinding them with about 2% salt and up to 6% sugar The oil can be prevented from separating from the solid peanut particles by adding 3–5% of a hydrogenated shortening that solidifies as the butter cools and forms a ... Virginia and small Spanish for mixed nuts and candies, and Runner for baked goods and peanut butter, since its higher content of monounsaturated fat makes it less vulnerable to rancidity Peanut Butter The modern version of peanut...liberation of vanillin from the shell In the United States, four varieties are grown for different purposes: large Virginia and small Valencia for nuts sold in the shell, Virginia and small Spanish for mixed nuts and. .. Commercial peanut butter is made by heating the nuts to an internal temperature around 300ºF/150ºC to develop flavor, blanching in hot water to remove the skin, and finally grinding them with about 2% salt and up to 6% sugar The oil