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Boiled Peanuts

Appears in
Taste the State: Signature Foods of South Carolina and Their Stories
Taste the State

By Kevin Mitchell and David S. Shields

Published 2021

  • About
Boiled peanuts are available throughout the South, from Virginia to Florida, north into Ohio, and to the west in Louisiana. There are two main preparations for boiled peanuts, either boiled in their shell in plain salt water (brine) or with seasoning, such as Zatarain’s Cajun Seasoning or Old Bay, added to the brine.

Originally called goober peas, pindars, or ground nuts in South Carolina, the original peanuts were the small, sweet Carolina African Runners. Boiling peanuts was a West African mode of preparation borrowed from the way people prepared the bambara, the native groundnut of Africa. The first printed recipe appears in Mrs. Washington’s The Unrivaled Cook Book of 1886. The first ad for commercial boiled peanuts appeared in Spartanburg in 1925.

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