This member of the legume family was spread by the Tupi and Guarani Indians throughout South and Central America. It was an important item in their diet, due to its high protein and energy content – the ancient Peruvians even buried peanut jars along with their mummies, to feed them in the afterlife. It can be found in the market with or without the shells, roasted or raw, salted or candied. It is the main ingredient in recipes beloved by Brazilians, such as Paçoca de amendoim (ground peanuts, manioc flour and sugar confection) and Pé de moleque (peanuts and rapadura sugar confection), specialties served on June Festivities. Also used to make peanut butter, peanut oil, peanut flour, and as an ingredient in cakes, ice creams, and other dishes.