peanut

The peanut (Arachis hypogaea) is a legume native to South America, botanically classified not as a true nut but as a pod-bearing plant in the Fabaceae family. The plant produces flowers that develop underground, where the pod matures in soil—hence the plant's Latin name meaning "digging fruit." Individual peanuts are oval or elongated seeds enclosed within a tan, papery shell, typically containing two or three kernels. The flavor is mild, buttery, and slightly earthy, becoming richer when roasted. Major cultivars include the Virginia (largest, two seeds per pod), Spanish (smaller, reddish skin), Valencia (three seeds, sweetest), and runner types (most common globally).

Peanuts are consumed globally as roasted and salted snacks, in ground form as peanut butter, and as a protein-rich ingredient in both sweet and savory preparations. They feature prominently in West African cuisine (peanut stews and sauces), Southeast Asian cooking (satay sauces, noodle dishes), and American confectionery and baking. Peanut oil is valued for high-heat cooking due to its neutral flavor and smoke point. In the kitchen, peanuts are used in curries, spice blends, desserts, and as a garnish; they pair well with warm spices, soy sauce, and chili.