Legume
Blanched Type
B tier
Blanched-type peanuts are kernels with skins removed by heat and friction, yielding pale yellow meats for butter, flour, coatings, and clean-looking snacks. Flavour is slightly milder without skin tannins; roast still builds sweetness. Most commercial peanut butter starts from blanched runners. Specify blanched when you need pale crusts and smooth grind. Oil can separate differently without skin particles. Store sealed—pale meats show age as dullness and off aroma.
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Industrial blanching lines separated skins for uniform pale peanut products.
Peanut butter standards relied on blanched runner meats.
Coated snacks and flours preferred blanched appearance.
Blanched vs redskin became a clear consumer and industrial choice.