Real Food Encyclopedia - Peanuts - FoodPrint

Eating Peanuts

Storing

Store peanuts and peanut products in a cool, dry place. Immediately discard any that show signs of mold.

Cooking

Few ingredients make the transition from sweet to savory with as much ease as peanuts. Classic pairings from around the world include chocolate, caramel, vanilla, chiles, curry and fruit (like apples and bananas). Of course, peanuts and peanut butter are exceedingly important in American cuisine, but the legume also plays a role in cuisines from around the world.

Peanuts are frequently used in Southeast Asian cuisine: most commonly in Malaysian and Indonesian dishes, and in Thai dishes influenced by Malaysian cuisine. In Vietnam, cookbook author Mai Pham notes that chopped, roasted peanuts are used to add “richness and texture” to many dishes, especially noodle and rice dishes. Peanut-based sauce also shows up in many countries in Southeast Asia, most famously as dipping sauce for satay. In India, peanuts are sold as street food (as in this peanut chaat). Peanuts are also added to rice dishes and curries, and peanut oil is commonly used as cooking oil in India. The legume is also popular in China, especially as a cooking oil and street snack, but they also add crunch to stir fries and other dishes.

Peanuts are especially important in cooking in parts of Africa — especially Central and West Africa. Peanut stews and soups are common, often incorporating chiles, meat and starchy vegetables.

In the U.S., boiled peanuts are a Southern specialty, traditionally made with the first harvested “green” peanuts. But really, peanut butter is where’s it’s at in the U.S. You can easily make your own peanut butter, but it is also increasingly easy to find high-quality organic peanut butter at the supermarket (and many markets even allow you to grind your own). Chocolate and peanut butter are a match made in heaven, from peanut butter cups (make your own) to peanut M&Ms. Or chocolate peanut butter pie. Or peanut butter brownies.

Nutrition

Like other legumes, they are extremely high in protein and fiber. They are a great source of niacin, Vitamin E, Vitamin B6, folate, magnesium, manganese and potassium. Peanuts also contain iron and calcium, and are loaded with monounsaturated fats, which can help lower cholesterol.

There are some rather gnarly health issues with peanuts, however. If you are a parent or have young children in your life, you probably already know that peanuts have been banned from many schools in the last few decades. This is because peanut-related allergies, some of which can be extremely severe, are on the rise.

In addition to allergies, improperly handled and stored peanuts and peanut products can become contaminated with aflatoxin, a type of toxin that is produced by certain fungi present in legumes, grains and other foods. Fortunately, peanuts and peanut products like peanut butter are rigorously tested for aflatoxin, and most aflatoxin-related deaths have occurred in places where regulatory oversight is lax.