peanut oil

Peanut oil is a vegetable oil extracted from the seeds of Arachis hypogaea, commonly known as the peanut plant, native to South America but now cultivated extensively across Asia, Africa, and North America. The oil is obtained through pressing or solvent extraction of roasted peanuts, yielding a pale golden liquid with a subtle nutty aroma and mild flavor. Peanut oil possesses a high smoke point (450°F/232°C for refined versions), making it suitable for high-heat cooking applications. The oil's fatty acid composition consists primarily of oleic acid (monounsaturated) and linoleic acid (polyunsaturated), with minimal saturated fat content.

Peanut oil is a staple cooking medium in Asian cuisines, particularly Chinese, Thai, and Vietnamese cooking, where its neutral flavor and high smoke point make it ideal for stir-frying, deep-frying, and wok cooking. It is also used in salad dressings, marinades, and as a finishing oil, particularly in Southeast Asian and West African cuisines. Unrefined (cold-pressed) peanut oil retains more nutty flavor and is preferred for dressings and flavor applications, while refined peanut oil is favored for high-temperature cooking. The oil pairs well with soy sauce, ginger, garlic, and chilies in Asian preparations.