Physical Description
Thick and liquid, smooth and greasy.
Colors: Clear and yellow-ish
Tasting Notes
Flavors: Mild, Bland
Mouthfeel: Greasy, Smooth
Food complements: For frying: chicken, Turkey
Substitutes: Vegetable oil, Olive oil
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: january, february, march, april, may, june, july, august, september, opctober, november, december
Buying: Peanut oil should be available in all grocery stores along side vegetable and olive oil.
Procuring: Peanut oil is made from pressed, steamed peanuts.
Preparation and Use
Peanut oil is used mainly to fry meats in and generally has the same uses as vegetable and olive oil.
Peanut oil can be used in cooking, lighting, fuel and as a food constituent. Peanut oil has a better keeping quality than soybean, corn, and safflower oils and is a good source of Vitamin E. Used directly as food, peanut is a major crop for subsistence. The multiples uses of the peanut make it an excellent cash crops for domestic markets as well as foreign trade.
Conserving and Storing
Will keep for around 6 months once opened. Should be kept in a refrigerator.
Social/Political
History: The early records on peanut states that mani was a common food to the Indians of South America before the arrival of Columbus and other Spanish explorers. It was consumed as raw or roasted.
The seed can be used directly for food and crushing to produce oil and a high protein meal. Nearly two thirds of all groundnuts produced are crushed for oil.