Legume
Redskin
B tier
Redskin as a peanut market term means kernels sold with the red-brown testa still attached—often Spanish or Valencia classes—offering rustic look, slightly more tannin at the skin, and old-fashioned candy appearance. Flavour is fuller with skins on. Blanching removes the redskin for pale products. Choose redskin for brittle, boil-ins, and natural look. Some find skins bitter; roast well. Not a single cultivar, but a presentation class cooks specify.
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History
Redskin peanut candies and snacks used unblanched kernels widely.
Industrial blanching split markets into redskin and blanched streams.
Natural food trends kept redskin peanuts visible in bulk bins.
Artisan brittle makers specified redskin for colour and flavour.