groundnut

Groundnut (Arachis hypogaea), commonly known as peanut in North America and parts of Europe, is a legume native to South America that develops its edible pods and seeds underground. The plant produces elongated, thin-shelled pods containing two to three oil-rich seeds with a papery reddish-brown skin. Groundnuts are characterized by their distinctive earthy, slightly sweet flavor and high lipid content. The primary cultivated varieties include Spanish (smaller kernels, higher oil content), Valencia (larger pods with more kernels), and Virginia (largest kernels, commonly used for roasting). Unlike true tree nuts, groundnuts are legumes, making them botanically distinct despite their similar culinary applications.

Groundnuts are consumed globally in both processed and whole forms, forming a dietary staple across Africa, Asia, and the Americas. Whole roasted groundnuts serve as a popular snack and ingredient in savory dishes, particularly in West African cuisines where groundnut paste forms the base of sauces such as maafe and various peanut stews. Groundnut oil is extensively used in frying and as a cooking medium in Asian cuisines, while groundnut butter (peanut butter) functions as both a breakfast spread and baking ingredient in Western cuisines. The ingredient also appears in confectionery, as a protein additive in grain-based dishes, and ground into flours for gluten-free applications.