peanuts smashed in mortar and pestle bean sprouts - 1 lb.- blanched in hot water
Peanuts are rich in plant-based protein, healthy monounsaturated fats, and fiber, along with vitamins E and B. They also contain resveratrol and other polyphenolic antioxidants.
About
Peanuts (Arachis hypogaea) are legume seeds native to South America, despite their common classification as nuts. The plant produces pods underground that contain 1–4 seeds with a papery red or tan skin and pale edible kernel. Peanuts possess a rich, slightly sweet, earthy flavor with a characteristic nutty aroma. Major cultivars include Valencia, Spanish, and Virginia varieties, which vary in size, oil content, and suitability for roasting or grinding. When smashed in a mortar and pestle, peanuts release their oils and break down into progressively finer particles, from coarse chunks to smooth butter.
Culinary Uses
Crushed or ground peanuts are fundamental to many global cuisines, particularly Southeast Asian, African, and Latin American cooking. They form the base of peanut butters, sauces (notably satay and mole), and thickening agents for soups and stews. Smashed peanuts add textural contrast, richness, and protein to dishes while their oils coat the palate. They are commonly paired with chiles, garlic, and acidic elements such as lime juice or vinegar. Ground peanuts also serve as a coating for fried foods and as a binder in ground meat preparations.