peanut oil or butter
Rich in monounsaturated and polyunsaturated fats with vitamin E content; a good source of plant-based lipids for energy, though calorie-dense at approximately 120 calories per tablespoon.
About
Peanut oil is an edible oil extracted from the nuts of Arachis hypogaea, a legume native to South America but now cultivated extensively in Africa, Asia, and North America. The oil is obtained through pressing or solvent extraction of dried peanuts, yielding a light to golden-colored liquid with a mild, slightly nutty flavor. Refined peanut oil has a high smoke point (450°F/232°C), making it suitable for high-heat cooking, while unrefined (virgin) peanut oil retains more robust flavor and aroma but has a lower smoke point (320°F/160°C). The oil comprises approximately 50% monounsaturated fats, 32% polyunsaturated fats, and 17% saturated fats, with negligible cholesterol content.
Culinary Uses
Peanut oil is fundamental to Asian cuisines, particularly Chinese and Southeast Asian cooking, where its neutral refined form is preferred for stir-frying, deep-frying, and high-temperature wok cooking. Unrefined peanut oil, with its pronounced nutty character, is used as a finishing oil in dressings, dips, and noodle dishes. In Western contexts, it serves as a multipurpose cooking oil for sautéing, pan-frying, and baking. The oil's stability at high temperatures and relatively neutral taste when refined make it economical for commercial frying applications. It pairs well with Asian seasonings and is essential in dishes such as peanut satay sauces and Asian salad dressings.