| Parameter | Specification |
| Appearance | Whole peanuts, split halves, or coated forms (varies by type) |
| Color | Golden brown, light yellow, or as per coating (e.g., red, white) |
| Texture | Crunchy (roasted); crispy or smooth (coated or flavored) |
| Aroma | Nutty and roasted, with additional seasoning aroma if flavored |
| Taste | Nutty, salty, sweet, or spicy (depending on seasoning) |
| Size | Typically 1–2 cm per kernel |
| Density | Approximately 0.9–1.1 g/cm³ (varies by type and preparation) |
| Moisture Content | 1–3% (to maintain crispness) |
| Shelf Life | 6–12 months (sealed packaging); shorter after opening |
| Fat Content | 45–50% (varies depending on preparation method) |
| Ingredients | Peanuts, salt, oil, and additional seasonings or coatings |
| Processing Method | Roasted, fried, or baked (may include coating or seasoning) |