tbs. chopped peanut
Rich in plant-based protein, healthy monounsaturated fats, and vitamin E; also a good source of magnesium, phosphorus, and B vitamins. Peanuts contain polyphenolic antioxidants that increase in concentration when roasted.
About
The peanut (Arachis hypogaea) is a legume native to South America that grows underground, developing seed pods containing oil-rich seeds commonly consumed as a snack or processed into butter and pastes. Despite its common name, peanuts are not true nuts but members of the Fabaceae (legume) family, related to beans and lentils. The seeds have a papery reddish skin and a pale tan kernel with a distinct earthy, slightly sweet flavor. Peanuts contain approximately 25-30% protein and 45-50% oil, making them nutritionally dense. The primary cultivars include Spanish, Valencia, Virginia, and Runner varieties, each with distinct flavor profiles and oil content.
Culinary Uses
Chopped peanuts are used as a garnish, textural component, or binding ingredient across numerous cuisines. In Southeast Asian cooking, they feature prominently in satay sauces, curry pastes, and as a topping for noodle dishes. American cuisine incorporates chopped peanuts into baked goods, desserts, and as a coating for meats. They serve as a thickening agent in West African stews and provide textural contrast in salads and grain bowls. Chopped peanuts are also used in mole preparations, trail mixes, and as a crust for fish or poultry.