Nut
Peanuts
Also called roasted peanuts
A legume that behaves like a nut: harvested from underground pods, then roasted or boiled. Salted bar nuts, unsalted roasted peanuts and raw peanuts are different pantry items.
Origin
South American. Thai, Chinese, West African and American kitchens each claim it in different forms.
Flavour
Roasted, sweet, fatty, with a skin that can taste a little bitter. Rancid peanuts taste of old oil and cardboard and will spoil a whole wok of noodles.
How to use it
Roast raw peanuts in a dry pan or a moderate oven until they smell sweet, then crush roughly — a powder disappears; whole nuts are awkward in a mouthful of som tam. Salted roasted peanuts are fine if you cut the salt in the dressing. Add them at the end of pad thai so they stay crunchy; in the sauce they go soggy. For a satay-style paste you grind them further with chilli and liquid. Burnt peanuts are bitter forever.
Storage
Airtight, cool, and not for a year on top of the fridge. Fridge or freezer if you buy in bulk.
Recipes using it
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