Gastronomy :

Peanut oil is sweet and well balanced. Without aggressivity, it adapts itself easily to cooking, whether for seasoning or sautéing /light frying. Use it pure for a pronounced flavor or combine it with a neutral oil for a more discrete aroma. It brings out grilled meats, cooked or raw vegetables. It is perfectly suitable for wok cooking.

Botany :

The peanut, Arachis hypogaea, belongs to the subfamily of the Papilionaceae. It is an annual with a height of between 30 and 40 cm; stems coated with soft hairs. Originating from tropical South America, it is now cultivated in the majority of tropical countries, as well as Africa, India and the USA. It is not actually a nut, but of the bean family... It is very resistant to drought.

The fruit is an ovoid pod which develops under the surface of the soil, after self-fertilization of the plant. This is the reason it's also called "pistache de terre" in the Antilles, or "erdnuss" (literally, earthnut) in German.

It measures between 2 and 8 cm and is composed of a shell containing two to four seeds.

The seed is rich in oil, roundish and slightly elliptic. It gives a brownish and very fruity oil,

Nutritional Value  :
The peanut is rich in protein, and also in vitamins B and E.

Virgin peanut oil has a curative actiton on inflammations and ulcers of the stomach and duodenum. It seems to be a good intestinal astringent.

COLOR : Brilliant golden yellow

AROMAS : Presence, clearly identifiable and comparable to peanut butter : pleasant, rather simple, moderately toasted, very characteristic

FLAVORS : fine viscosity, nicely aromatic, not surprising to the nose, a measured balance, good duration in the mouth, achieves its note clearly and directly

CONCLUSION / HARMONY : Characteristic but simple, strongly recognizable accompanied with a grilled poultry filet, or fresh cheese (fromage frais)