Originally published in the Journal de Montréal on November 2nd, 2013.
Whether we call it peanut or groundnut, this legume has a unique feature, because it buries its fruits after fertilization.
Originally from South America, peanuts are grown in all tropical and subtropical regions of the world, the main producers being China and India. Used whole, crushed, ground, transformed into a paste, or even as oil, peanuts lend themselves to many culinary preparations.
Peanuts have a high protein content, so they can totally or partially replace meat and fish. They are also a source of good fats, vitamins and minerals. But unfortunately they are also among the major allergens, affecting about 1% of the population.
Try our recipes featuring peanuts:
- Pad Thai
- Peanut Chicken [slow cooker]
- Shrimp and Melon Salad à la Thai
- Singapore Noodles
- Tofu and Sweet Pepper Skewers with Peanut Sauce
Other posts of interest: