groundnut flour

Nuts & SeedsYear-round; groundnut flour is produced from dried, shelf-stable groundnuts harvested primarily from September to November in the Northern Hemisphere and March to May in the Southern Hemisphere, making the flour available consistently throughout the year.

Rich in plant-based protein (25-28% by weight) and dietary fiber, groundnut flour is also a good source of magnesium, phosphorus, and B vitamins, with approximately 90 calories per tablespoon and minimal sugar content.

About

Groundnut flour, also called peanut flour or arachis flour, is a finely milled powder derived from roasted and pressed groundnuts (Arachis hypogaea), a legume native to South America but widely cultivated across tropical and subtropical regions. The flour is produced by grinding dehulled groundnut kernels after the majority of their oil has been extracted through pressing, resulting in a protein-rich, finely textured powder with a warm brown color and nutty, slightly sweet aroma. Groundnut flour typically retains 8-12% residual fat content, making it notably leaner than whole ground peanuts while maintaining rich flavor and functional baking properties.

Culinary Uses

Groundnut flour is extensively used in African, South Asian, and Southeast Asian cuisines as both a thickening agent and protein enhancer. In West Africa, it serves as the base for gravies and stews, while in South Asian cuisine it appears in breads, batters, and confections. The flour functions in baking and patisserie as a gluten-free flour substitute, adds protein and moisture to cakes, and creates nutty-flavored breads and cookies. It is also incorporated into peanut butter formulations, protein-enriched food products, and traditional sweets. Due to its neutral-to-sweet flavor profile and binding properties, groundnut flour works well in both savory sauces and desserts.

Forms & Preparations

  • Defatted powder — Standard commercial form with 8-12% residual fat; used in gravies, baking, and protein enrichment.
  • Full-fat flour — Minimally processed whole groundnut flour with 45-50% fat content; richer flavor and higher oil retention; used in traditional recipes and confections.
  • Roasted flour — Deeply roasted groundnut kernels ground into flour; intensified nutty flavor; preferred for certain African stews and desserts.
  • Raw groundnut flour — Unroasted peanut flour with pale color and mild flavor; used primarily in industrial food products and as a base for peanut butter.
  • Blanched flour — Flour made from blanched (skin-removed) groundnuts; lighter color and slightly more delicate flavor; favored in lighter baked goods and confections.