Overview

Peanut oil, also known as groundnut oil or arachis oil, is a vegetable oil pressed from the seeds of the peanut plant (Arachis hypogaea). It has a high smoke point and a mild to pronounced nutty flavor depending on whether it is refined or roasted. The oil is widely used in American, Chinese, South Asian, and Southeast Asian cuisines for frying, stir-frying, and as a flavoring agent.

Origin and history

Peanuts are native to South America, where they were domesticated at least 3,500 years ago [1]. The plant spread globally through colonial trade routes, reaching West Africa, India, and Southeast Asia by the 16th and 17th centuries. Peanut oil became a significant cooking medium in regions where the crop thrived, particularly in West Africa, southern India, and southern China. In the United States, peanut oil gained prominence in the early 20th century as a byproduct of the peanut butter industry and became the standard oil for commercial deep-frying, especially in the American South [1].

Varieties and aliases

  • Refined peanut oil: neutral flavor, high smoke point (around 450°F / 232°C), commonly used for deep-frying.
  • Cold-pressed / unrefined peanut oil: retains peanut flavor and aroma, lower smoke point.
  • Roasted peanut oil: made from roasted peanuts, dark amber color, strong nutty flavor used as a finishing oil.
  • Groundnut oil: common name in the UK, India, and West Africa.
  • Arachis oil: pharmaceutical and technical name.

Culinary uses

Peanut oil is prized for deep-frying due to its high smoke point and stability. In American cuisine, it is the traditional oil for frying turkeys and is widely used in commercial fryers for french fries and chicken. In Chinese cuisine, particularly Cantonese, hot peanut oil is poured over steamed whole fish to sizzle ginger and scallion, and it is used in stir-frying for its ability to reach high temperatures without burning [1]. In South Indian and Southeast Asian cooking, unrefined peanut oil is used for tempering spices and in curries. Roasted peanut oil is used as a flavoring agent in dressings, marinades, and noodle dishes.

Cross-cuisine context

Peanut oil has no direct analogue in Mexican cuisine, where the primary frying fats are lard (manteca) and vegetable shortening, and the primary cooking oils are corn oil and canola oil. However, the technique of finishing a dish with hot oil — as Cantonese cooks do with steamed fish — has a parallel in Mexican cuisine, where hot oil or lard is sometimes poured over dried chiles or tomatillo salsa to bloom flavors. In Korean cuisine, perilla oil and sesame oil serve similar roles as nutty, aromatic finishing oils, though neither is used for high-heat frying the way peanut oil is. In West African cuisine, groundnut oil is the dominant cooking fat and is used in a manner analogous to how lard or corn oil is used in Mexican home cooking.

Notes for cooks

  • Refined peanut oil is the best choice for deep-frying due to its high smoke point and neutral flavor. Unrefined or roasted oil should not be used for high-heat cooking.
  • Peanut oil is a common allergen. For anyone cooking for guests with peanut allergies, substitute with canola, sunflower, or grapeseed oil.
  • Store peanut oil in a cool, dark place. Roasted peanut oil is more perishable and should be used within a few months of opening.