two cups fresh or moist grated coconut -- or—two cups of roasted peanuts

Nuts & SeedsYear-round. Peanuts are harvested primarily in autumn (September–November in the Northern Hemisphere), with global supplies maintained through storage and processing.

Roasted peanuts are an excellent source of plant-based protein, healthy monounsaturated fats, and dietary fiber, while also providing magnesium, potassium, and B vitamins. They contain polyphenolic antioxidants that are enhanced by roasting.

About

Roasted peanuts are legume seeds (Arachis hypogaea) that have been heat-treated to develop flavor and reduce moisture content. Despite their common name, peanuts are not true nuts but rather the fruit pods of a groundnut plant native to South America, containing one to three edible seeds. Roasting occurs either in-shell or after shelling and blanching, producing a characteristic brown exterior and nutty flavor profile. The process caramelizes natural sugars and volatilizes compounds that contribute to the distinctive roasted taste. Key varieties include Virginia peanuts (larger, used for in-shell consumption and snacking) and Spanish peanuts (smaller, higher oil content, preferred for oil production and butters).

Culinary Uses

Roasted peanuts serve as both a standalone snack and a versatile cooking ingredient across numerous cuisines. In Southeast Asian cooking, they appear ground into pastes for satay sauces, curries, and noodle dishes; in African cuisine, they form the base of groundnut stews and soups. They are pulverized into peanut butter, incorporated into confections, sprinkled over salads and noodles as a textural element, and used to coat or garnish dishes. Roasted peanuts contribute protein, richness, and textural contrast; their slightly sweet, earthy flavor complements both savory and sweet preparations.

Forms & Preparations

  • Whole roasted — Intact peanuts with shells or blanched (skin removed), ready for snacking or coarse grinding.
  • Chopped or crushed — Broken into small pieces or coarse crumbles for garnishing, coating, or adding textural contrast to dishes.
  • Ground or powder — Finely pulverized into a flour-like texture for incorporating into batters, sauces, or dusting.
  • Paste (peanut butter) — Roasted peanuts processed into a smooth or chunky spreadable consistency, stabilized with or without added oils and salt.
  • Oil — Pressed from roasted peanuts, yielding a high-heat cooking oil with mild peanut flavor used for frying and sautéing.
  • Flour — Defatted roasted peanut meal, lower in oil content, used in baking and as a protein supplement in composite flours.

Substitutes

  • Unknown — Use in equal weight; slightly less oil content and milder flavor; suitable for grinding into pastes and as garnish in savory dishes.
  • Unknown — Use in equal weight or slightly less (more concentrated flavor); works in Asian applications and ground into tahini as a paste alternative.
  • Unknown — Use in equal weight; similar protein content but different flavor profile; better suited for snacking and sweet applications than savory sauces.
  • Unknown — Use in equal weight; earthier flavor and drier texture; functional substitute for grinding into pastes but less oil content may require adjustments.