The pea-nut is the fruit of a plant common in warm countries. It is sometimes called the ground-pea and ground or earth nut, and in the Southern States the goober or goober-nut. Still another name for it is pindal or pindar, and in Western Africa it is called mandubi. The plant is a trailing vine, with small yellow flowers. After the flowers fall, the flower stem grows longer, bends downward, and the pod on the end forces itself into the ground, where it ripens.

Pea-nuts are raised in immense quantities on the west coast of Africa, in South America, and in the Southern United States. The vines are dug with pronged hoes or forks, dried for a few days, and then stacked for two weeks to cure. The pods are picked by hand from the vines, cleaned in a fanning mill, and sometimes bleached with sulphur, and packed in bags for market. Pea-nuts are sometimes eaten raw, but usually roasted or baked. In Africa and South America they form one of the chief articles of food. Large quantities of them are made into an oil much like olive-oil, and which is used in the same way. It is also used in the manufacture of soap. A bushel of pea-nuts, when pressed cold, will make a gallon of oil. If heat is used, more oil is made, but it is not so good. In Spain, pea-nuts are ground and mixed with chocolate. Pea-nut vines make good food for cattle.

The pea-nut gets its name from the shape of its pod, which is like that of the pea.—Young Folks' CyclopÆdia.