peanuts
Also known as: Salted Virginia Peanuts
A legume, not a true nut, with a rich, roasted flavor, eaten salted as a snack or used in cooking, especially in Southeast Asian and Southern U.S. dishes for crunch and richness. Raw and roasted peanuts are cooked very differently -- a dish relying on raw peanuts is cooking them itself, so swapping in already-roasted peanuts changes both texture and timing.
Buying guidance
Check whether raw or roasted peanuts are needed -- boiling green (raw) peanuts, common in Southern cooking, requires peanuts that haven't been roasted, and roasted peanuts won't soften the same way. For snacking or garnish, smell before buying loose or bulk peanuts; a paint-like or bitter smell means rancidity, common in old shelled peanuts because of their high oil content.
Substitutions
- Cashews -- similar crunch, milder and sweeter flavor.
- Almonds -- more assertive flavor, less rich than peanuts.
- Sunflower seeds -- nut-free, smaller and less rich, still provide crunch.
Tips & common mistakes
Already-roasted peanuts added early to a hot stir-fry or saute can scorch and turn bitter since they're being cooked a second time -- add them near the end, off the heat or over low heat, just to warm through.
Storage
Shelled peanuts, especially raw ones, go rancid faster than peanuts still in the shell, since the shell protects the oils inside from air and light -- buying in-shell and shelling as needed keeps them fresher noticeably longer than a pre-shelled bag.