Peanut
Peanuts are technically legumes rather than true nuts, but they're used like nuts in cooking worldwide, from American peanut butter to the peanut sauces central to Thai and Vietnamese cuisine.
How to buy
Shelled peanuts should look plump and uniformly tan, without dark spots, shriveling, or a sharp, musty smell that signals rancidity or mold. Raw, roasted, and salted versions are all common depending on the use.
How to store
Shelled peanuts keep for a few months in an airtight container at room temperature, longer refrigerated or frozen, since their oil content makes them prone to rancidity in warm conditions. In-shell peanuts keep longer at room temperature.
Culinary profile
- Flavor
- Earthy, rich, and slightly sweet, with roasting bringing out a deeper, toastier flavor that's noticeably more pronounced than raw peanuts.
- Texture
- Firm and crunchy raw or roasted, peanuts turn smooth and creamy when ground into butter, and softer still when boiled, as in the Southern American snack.
- Aroma
- A rich, roasted, slightly sweet smell that's especially pronounced in peanut butter and roasted peanuts.
How to prepare
- Roasted and salted — Dry-roasted and salted for snacking, a simple preparation on its own.
- Ground into butter — Ground smooth or chunky into peanut butter for spreading or sauce-making.
- Boiled — Boiled in salted or spiced water until soft, popular as a Southern American snack.
- Blended into sauce — Ground and mixed with chile, lime, and fish sauce into peanut sauces common across Southeast Asia.
Classic dishes
American
- Peanut butter and jelly sandwich — A simple American lunch staple of peanut butter and jelly between two slices of bread.
- Southern boiled peanuts — Raw peanuts boiled in salted, often spiced water until soft, a Southern roadside snack.
- Peanut brittle — Roasted peanuts set into a crisp, golden caramel candy.
- Virginia peanut soup — A creamy Southern soup built on ground peanuts, popular in colonial-era Virginia cooking.
- Peanut butter cookies — Classic American cookies made with peanut butter and a signature fork-crossed top.
Mexican
- Salsa de cacahuate — A Oaxacan salsa built on roasted peanuts, dried chiles, and tomato.
- Mole de cacahuate — A rich, nutty mole sauce thickened with ground peanuts.
Chinese
- Kung Pao chicken — A spicy Sichuan stir-fry of chicken, dried chiles, and roasted peanuts.
- Cold sesame-peanut noodles — Chilled noodles tossed in a creamy peanut and sesame dressing.
- Dan dan noodles — Sichuan noodles in a spicy, numbing sauce often finished with crushed peanuts.
Indian
- South Indian peanut chutney — A spiced chutney of ground roasted peanuts, chile, and tamarind, served with dosa and idli.
Thai
- Pad Thai — Stir-fried rice noodles finished with a tangy sauce and topped with crushed peanuts.
- Thai peanut satay sauce — A rich, spiced peanut sauce served alongside grilled skewered meats.
- Thai peanut salad dressing — A tangy, spicy peanut dressing used over salads like som tam variations.
Vietnamese
- Vietnamese peanut dipping sauce — A ground peanut sauce served alongside fresh spring rolls and grilled dishes.
Substitutions
- Cashew — A milder, creamier substitute in sauces, though it lacks the distinct roasted-peanut depth.
- Sunflower Seed — A nut-free alternative in sauces and snacks, though with a less rich, less sweet flavor.