Peanuts

The peanut, which is also known as the “Aschanti nut” or simply “Aschanti,” belongs to the legume family and is related to peas and other pulses. Strictly speaking, the fruit of the plant is not a nut at all but a legume.

This fruit grows underground, which is how the plant got its name. It has a fairly thick, pod-like shell containing several kernels. These kernels are what we commonly refer to as peanuts. Their thin inner skin is brown and tastes bitter, which is why it is usually removed before further processing.

Peanut kernels are widely used in Southeast Asian cuisines to prepare sauces or as an ingredient in salads and stir-fry dishes. In Thailand, peanuts crushed in a mortar are served alongside the famous noodle dish Pad Thai, or placed on restaurant tables for seasoning food. They are known there as “Thua Li Song” ( ). In Vietnam, peanuts are also frequently used in salads or summer rolls, where they are known as “đậu phụng.”

In Asia, peanuts are usually sold and used unroasted and unsalted. Many Asian recipes therefore call for unroasted peanuts, which you can find at most Asian supermarkets. If you cannot find them or they are simply too expensive, you can also use regular salted peanuts. In that case, you should rinse off the salt or use less soy sauce and fish sauce when seasoning the dish.

Peanut kernels are also pressed into peanut oil, which is an important ingredient in many Asian cuisines.