Crack them yourself. That's the point.These are whole, raw, unshelled peanuts — still in their pods, exactly as they come off the vine. You crack the shell, pull out the kernel, and get a freshness that pre-shelled peanuts simply cannot match. The shell locks in moisture and protects the seed until the moment you open it.They come from Osmaniye, a province in southern Turkey near the Ceyhan River plain, where the Mediterranean climate and fertile alluvial soil have made peanut cultivation the backbone of local agriculture for generations. Osmaniye accounts for the vast majority of Turkey's peanut cultivation, processing, and marketing, and in 2024 the European Union granted Osmaniye Yer Fıstığı a Protected Designation of Origin (PDO) — the first peanut from Turkey and the first product from Osmaniye to earn that recognition from the EU. PDO status means the name is legally tied to that specific geography and its traditional growing methods.The raw shell has the characteristic deeply wrinkled texture and cream-to-light-brown colouring typical of the variety. Inside, the seed coat ranges from pinkish-light red to dark red. The kernels themselves are mild, slightly earthy, and subtly sweet in their raw state — a flavour that changes entirely depending on how you prepare them.What to do with raw in-shell peanutsRaw in-shell peanuts are the most versatile form of peanut you can buy, because you decide what they become: Boil them. Soak the pods in salted water, then simmer for 2–4 hours until the shells soften and the kernels turn tender and briny. Boiled peanuts are a completely different food from roasted — softer, savory, almost bean-like. You cannot boil pre-roasted peanuts. Oven-roast them. Spread in a single layer, season as you like, and roast at 175°C (350°F) for 20–25 minutes. The shell turns crispy and peels away easily. Season with sea salt, smoked paprika, cumin, or cinnamon sugar depending on the direction you want. Use the kernels raw. Crack the shells, remove the kernels, and use them in salads, stir-fries, pestos, homemade peanut butter, or as a topping for rice dishes and noodle bowls. The seed composition of peanuts from this region is approximately 28.5% protein and 47.5% fat per 100g, with nearly 80% of that fat being unsaturated (primarily oleic and linoleic acids).Available in three sizes250g is a good starting amount to test a preparation method. 500g suits regular cooking use. 1kg is for households that go through peanuts steadily — boiled, roasted, or cracked straight from the pod.Packaged with care and delivered to your door.
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