Peanut Oil

Peanut Oil made in the UK and in North America is quite refined, almost clear, with a mild flavour. It has a high smoke point (450 F / 232 C), so it can be used for any frying. In fact, it’s good as a deep-frying oil, because it is more resistant than most oils to absorbing flavours from food or transferring those flavours to other food. It can also be used for salad dressings and baking.

Asian versions of Peanut Oil are less-refined, and so have more of a peanut taste. The downside is that without the refining, they have a lower smoke point (320 F / 160 C.)

Nutrition

Do not use unless you are certain that no one you are cooking for has a nut allergy.

History Notes

The French first experimented with producing Peanut Oil in 1802 in Landes, Aquitaine. In the 1820s, the French encouraged peanut planting in the colony of Senegal to improve the supply of peanuts for oil. By the 1830s, Peanut Oil was being used in Marseilles to make soap.

Other names

AKA: Groundnut Oil

Italian: Olio di arachidi

French: Huile d'arachides, Huile de cacahuète

German: Arachusöl, Erdnußöl

Dutch: Arachideolie

Spanish: Aceite de cacahuetes

Portuguese: Azeite de amendoim

This page first published: Nov 16, 2003 · Updated: Jun 20, 2018.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2021· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.