tbs peanut oil

Oils & FatsYear-round; peanut oil is a shelf-stable processed product extracted and refined from dried peanuts, with global production ensuring consistent availability throughout the year.

Peanut oil is rich in monounsaturated and polyunsaturated fats, with negligible protein and carbohydrates. It contains vitamin E and is a good source of plant-based calories, though it should be consumed in moderation as part of a balanced diet.

About

Peanut oil is a vegetable oil extracted from the seeds (legumes) of the peanut plant (Arachis hypogaea), native to South America but now cultivated extensively in Asia, Africa, and North America. The oil is obtained through pressing or solvent extraction of roasted or raw peanuts, yielding a pale yellow to deep amber liquid depending on processing method. Refined peanut oil has a mild, slightly nutty flavor and a high smoke point (approximately 450°F/232°C), making it suitable for high-heat cooking. Unrefined or "gourmet" peanut oil retains a more pronounced peanut aroma and flavor, with a slightly lower smoke point around 325-350°F (163-177°C).

Culinary Uses

Peanut oil is widely used across Asian, African, and American cuisines, particularly in stir-frying, deep-frying, and sautéing due to its high smoke point and neutral taste when refined. It is essential in Chinese, Vietnamese, and Thai cooking, where its ability to reach high temperatures without degrading makes it ideal for wok cooking. The oil is also used in salad dressings, marinades, and as a finishing oil for dishes where the peanut flavor is desired. In West African cuisine, it serves as a foundational cooking fat for soups and stews. Peanut oil's versatility, stability, and relatively neutral refined form make it a pantry staple for both professional kitchens and home cooks.

Forms & Preparations

  • Refined peanut oil — Processed to remove impurities and flavor compounds, resulting in a neutral taste, pale color, and high smoke point suitable for all cooking methods.
  • Unrefined (gourmet) peanut oil — Minimally processed to preserve the peanut flavor and aroma; retains a deeper color and lower smoke point, best used for finishing dishes or low-to-medium heat cooking.
  • Cold-pressed peanut oil — Extracted without heat to retain maximum flavor and nutritional compounds; typically unrefined with a lower smoke point and richer peanut taste.
  • Roasted peanut oil — Made from roasted peanuts before pressing, intensifying the nutty flavor; used as a finishing oil or in dressings for enhanced taste.

Substitutes

  • Unknown — A neutral-flavored, high smoke point oil suitable for high-heat cooking; use in 1:1 ratio as a direct replacement, though it lacks peanut oil's subtle flavor profile.
  • Unknown — Similar smoke point and neutral flavor; substitute 1:1 for refined peanut oil, though it has slightly less stability at extreme temperatures and a different fatty acid composition.
  • Unknown — High smoke point and mild flavor; use 1:1 ratio, though it may impart a slightly different taste in dishes where peanut flavor is intentional.
  • Unknown — Used as a finishing oil or in dressings when peanut flavor is desired; not suitable for high-heat cooking due to lower smoke point; use sparingly (1/2 to 1/3 the amount).
  • Unknown — Alternative for tropical and Southeast Asian dishes; has a lower smoke point (around 350°F/177°C) and distinct coconut flavor; substitute 1:1 but account for flavor differences.

Recipes Using tbs peanut oil (3)

RCI-ND.005.0154.001

Steak & Pepper Stir-Fry

If you're in the mood for Asian, don't settle for a take away...

RCI-SF.001.0357.001

Sweet & Sour Grilled Tuna

You won't believe how well ahi tuna responds to Asian flavors. It's just like apple and pork. They were meant for each other.

RCI-SP.005.0259.001

Thai Shrimp

Thai Shrimp from the Recidemia collection