Peanuts

Nuts & Seeds

Peanuts are legumes grown underground, enclosed in a thin, papery shell that typically contains two seeds. Native to South America but now cultivated worldwide, peanuts are consumed raw, boiled, roasted, or processed into a wide range of foods. They are a staple ingredient across African, Asian, and American cuisines.

How chefs use it:

Boiled Peanuts: Popular in Asian and Southern U.S. traditions, simmered in salted water until soft.

Roasted or Fried: Eaten as snacks, seasoned or plain.

Sauces & Curries: Ground into peanut butter, peanut sauce, or curry bases (as in West African and Thai cooking).

Baked Goods & Sweets: Used in candies, cookies, and traditional desserts.

Oil & Flour: Pressed into peanut oil or milled into gluten-free flour.

Texture & Prep Tips: Raw peanuts are firm and earthy; boiling makes them soft and creamy, while roasting brings out a nutty crunch. Shells must be cracked open before eating. Store raw peanuts in a cool, dry place to prevent spoilage.

Flavor profile in a dish: Nutty, earthy, and rich, with a flavor that deepens when roasted. Boiled peanuts are soft and savory, while roasted ones offer a crunchy, toasty sweetness.