Peanut
Also called groundnut
Peanuts, a protein-rich legume, are used in both savory and sweet recipes.
Peanuts look and act like nuts, but they are actually legumes, related to beans and peas. The pods grow underground, which is why they are also called groundnuts. They started in South America and are now central to West African, Southeast Asian, Chinese and American cooking.
Roasted peanuts taste rich, toasty and gently sweet, with an earthy, savoury depth and a little bitterness. Cooks love them because they swing between sweet and savoury so easily: crushed over noodles, simmered into West African groundnut stew, blended into satay sauce, or baked into cookies with chocolate.
Flavor profile
Aroma: nutty, toasted
Good to know
Origin: South America
Forms: whole, butter, oil
Season: Harvested in late summer and autumn; available year-round dried, roasted and as peanut butter.
Nutrition: A good source of protein and fat. Peanut is one of the most common serious food allergens, so always label dishes that contain it.
Storage: Keep shelled peanuts in an airtight container in a cool, dark cupboard for 1–2 months, in the fridge for up to six months, or in the freezer for up to a year. In-shell peanuts last a little longer. Natural peanut butter keeps best in the fridge after opening, which also slows oil separation. Rancid peanuts smell like paint or old crayons and taste bitter; throw them out, along with any that look mouldy.
How to use peanut
Saucy Peanuts
Crush peanuts for peanut oil, which enhances sauce aroma and smoothness during heating.
Sweet and Nutty
Peanut butter's oils help tenderize baked goods like cookies.
The science of peanut
- Roasting triggers the Maillard reaction between the peanut's sugars and proteins, creating pyrazines and other roasty aroma compounds. Raw peanuts taste beany and green; roasting at about 175°C (350°F) for 15–20 minutes makes them nutty and fragrant.
- Peanuts are about half fat. Grinding releases that oil, so natural peanut butter separates in the jar, with oil floating on top. Commercial brands add a small amount of hardened fat to keep it mixed.
- Peanut proteins and starches thicken sauces. Like tahini, peanut butter tightens when you first add a little liquid, then turns smooth and pourable as you whisk in more.
- Their high oil content means peanuts go rancid with time, heat and light, developing a bitter, painty taste. Cool, airtight storage slows this down.
- Peanuts can grow moulds that produce aflatoxins, so throw away any that look mouldy, shrivelled or discoloured, or taste unusually bitter.
How to choose peanut
Buy peanuts from a shop with good turnover, and choose plump, evenly coloured nuts with no musty smell. Raw peanuts give you control over roasting; dry-roasted ones are ready to use. For peanut butter, natural styles with just peanuts and salt taste the most like real peanuts.
Substitutes for peanut
| Swap | Amount | What changes |
|---|---|---|
| Cashews | 1:1 | Similar richness and crunch, a little sweeter. Great in stir-fries and curries. Not for tree nut allergies. |
| Sunflower seed butter | 1:1 for peanut butter | The best nut-free swap for sauces and baking. It may turn green when baked with baking soda, which is harmless. |
| Roasted chickpeas | 1:1 | Adds a salty, crunchy topping to salads and noodles without any nuts. |
| Almond butter | 1:1 | Milder and less roasty, works well in sauces and cookies. Contains tree nuts. |
What goes with peanut
- Banana. Peanut's salty, roasted richness balances banana's soft sweetness.
- Cocoa. Roasted, salty peanut balances cocoa's bitterness.
- Coconut Milk. Coconut milk's sweet fat and roasted peanut combine in Thai-style sauces.
- Tofu. Peanut adds crunch and a nutty contrast to soft tofu.
- Chili Flake. Chili flakes' spice heats up peanuts’ roasted flavor.
- Coriander Seed. Coriander seed adds a citrusy brightness to peanuts.
- Soy Sauce. Soy sauce deepens peanuts' umami notes.
- Garlic. Garlic adds a bold edge to peanuts' nutty taste.
- Lime. Lime’s acidity cuts through peanut’s richness, refreshing the palate.
- Celery. Peanuts add richness and texture to celery’s crispness.
Mistakes to avoid
- Overheating leads to bitterness from burning.
- Raw peanuts stay tough and resist softening.
Ideas for tonight
- Make peanut sauce for noodles.
- Add chopped peanuts to stir-fries for crunch.
- Stir peanut butter into oats for richness.
Peanut: questions
Are peanuts nuts?
No, botanically they are legumes, like beans and lentils. People with a peanut allergy are not necessarily allergic to tree nuts, and the reverse is also true, so always check with the person you are cooking for.
How do you roast raw peanuts?
Spread them on a tray and roast at 175°C (350°F) for 15–20 minutes, stirring halfway, until golden and fragrant. They keep crisping as they cool, so pull them out a little early.
Do peanuts go bad?
Yes. Their oils turn rancid over time, giving a bitter, stale taste. Store them airtight in the fridge or freezer for longer life, and discard any that look mouldy.
Why does natural peanut butter separate?
Without added stabilisers, the peanut oil slowly rises to the top. Stir it back in thoroughly, then store the jar in the fridge to keep it from separating again.
What can I use instead of peanut butter?
Sunflower seed butter is the closest nut-free swap. Almond, cashew or tahini also work in sauces and baking, though each has its own flavour.
How do you make a simple peanut sauce?
Whisk peanut butter with soy sauce, lime juice, a little sugar or honey, grated garlic and ginger, then thin with warm water until pourable. A spoon of coconut milk makes it richer.
What does peanut taste like?
Peanuts, a protein-rich legume, are used in both savory and sweet recipes. Its strongest notes are warm, with an aroma that is nutty, toasted.
What goes well with peanut?
Peanut pairs best with banana, cocoa, coconut milk, tofu, chili flake. Peanut's salty, roasted richness balances banana's soft sweetness.
How do you use peanut in cooking?
Saucy Peanuts: crush peanuts for peanut oil, which enhances sauce aroma and smoothness during heating.
How should you store peanut?
Store in a cool, dry place; refrigerate after roasting.
What is the most common mistake with peanut?
Overheating leads to bitterness from burning.
Coconut Milk
Cocoa
Banana
Lime
Cilantro
Soy Sauce
Cashew
Sesame Oil