groundnut oil

Oils & FatsYear-round. Groundnut oil is produced from dried and stored peanut kernels, making it continuously available regardless of fresh peanut harvest seasons.

Rich in monounsaturated fats and vitamin E, with a favorable fatty acid composition for cooking. Contains approximately 50% linoleic acid (omega-6 polyunsaturated fat) and negligible allergen risk when refined.

About

Groundnut oil, also known as peanut oil, is a vegetable oil extracted from the seeds of Arachis hypogaea, a legume crop native to South America but now cultivated extensively across Africa, India, China, and North America. The oil is obtained through pressing or solvent extraction of dried peanut kernels and is characterized by a mild, nutty flavor and pale golden to amber color depending on the extraction and refinement process. Refined groundnut oil has a high smoke point (around 450°F/232°C), making it suitable for high-heat cooking, while unrefined or cold-pressed varieties retain more nutty flavor and have slightly lower smoke points.

Culinary Uses

Groundnut oil is a staple cooking fat in West African, Indian, and Southeast Asian cuisines, prized for both its neutral refined form and its distinctive nutty character in unrefined versions. It is widely used for deep-frying, stir-frying, sautéing, and roasting due to its high smoke point and clean flavor that does not overpower delicate dishes. The oil is particularly prominent in Chinese and Indian cooking, where it appears in curries, stir-fries, and fried snacks. Unrefined groundnut oil is drizzled over finished dishes in West African cuisine and used in dressings and marinades for added flavor complexity.

Forms & Preparations

Refined groundnut oil — Chemically or physically refined to remove impurities and allergens; neutral in flavor with a high smoke point, ideal for frying and professional cooking.
Unrefined (cold-pressed) groundnut oil — Minimally processed to preserve natural nutty flavor and aroma; lower smoke point and best used for finishing dishes, dressings, or low-to-moderate heat cooking.
Roasted groundnut oil — Made from roasted peanuts before pressing, delivering deeper nutty and toasted flavors; used as a finishing oil or in flavor-forward applications.
Hydrogenated groundnut oil — Processed to increase shelf stability and raise smoke point; used in commercial frying and baking; less common in home cooking due to trans fat content.