It’s hard to imagine that the world-famous peanut lives in a constant state of identity crisis. While it has the flavor characteristics of a nut, boasts the nutritional content of a seed, and develops underground like a tuber, the peanut actually belongs to the same plant family as beans and peas, called Leguminosae. As a legume, it is like no other in its class. Roasted, it releases aromatic oils and becomes undeniably crunchy; boiled, the peanut turns soft and creamy. It can be ground into peanut butter, pressed into cooking oil, and milled into flour. The peanut may forever struggle with the existential question, “Am I a pea, or am I a nut?” Whatever the answer, it remains the perfect baking companion.
Peanuts weren’t always a pantry essential; in fact, their popularity had a slow start. One man dedicated much of his life to changing this circumstance. Dr. George Washington Carver was born into slavery with a single name: George. As a free man, George Carver is credited with more than 300 uses for the peanut, from paints and lubricants to textiles and insulation, and 105 culinary uses. The peanut’s popularity took off, remaining a pantry staple to this day.
For how common peanuts are today—from ball games and the circus to mid-flight snacks—they are usually recognized by differences in preparation, such as salted, roasted, and shelled. However, peanuts vary by type, and four market varieties dominate the US peanut industry—Runner, Virginia, Spanish, and Valencia—each exhibiting a distinct flavor and composition. The most common peanut, comprising approximately 85% of peanuts in the US, is the Runner, which is a particularly hardy crop with a high yield. Peanuts from Runner plants are medium-sized and uniform and have a very basic peanut flavor. Their low cost stretches their use to a variety of products, from peanut butters and oils to candies and snacks. Flavored with honey, packaged alongside other nuts, or dry-roasted, these peanuts appear readily on grocery store shelves and are the ultimate do-it-all option.
The Virginia variety is the Cadillac of peanuts. It is prized for its larger size and superior quality. A “blister roast,” or a hot dip in oil, boosts this peanut’s crunch factor, and Virginias are best enjoyed on their own. However, they can be used in any recipe calling for peanuts and add outstanding crunch and sweet flavor—if you don’t mind spending a little extra.
The Spanish peanut is small, round, and extra-rich in oleic acid (a monounsaturated fatty acid shown to be beneficial to health), making it the select choice for extracting peanut oil. The higher oleic content also increases shelf life of the peanut, which means that the peanuts in your favorite candy bars stay fresher longer. The less readily available Valencia is dainty in size but packs a higher ratio of carbs, lending to its signature sweetness. Long pods with multiple beans are characteristic, so if you find a shell with four or five peanuts, you’re likely holding a Valencia. This peanut is the preferred choice in all-natural peanut butters, where the inherent sweetness means no added sugars.
Speaking of peanut butter, let’s talk about one of the most beloved peanut products. A slurry of carbohydrates and proteins made creamy from the dispersion of unsaturated fats, peanut butter adds enticing flavor and silky texture to baked goods, becoming a perfect addition to cake batter and the star of buttercream. Chunky peanut butter swaps effortlessly for creamy in most recipes, but take care when piping frosting made with chunky peanut butter, as the peanut bits can quickly clog up pastry bags and piping tips.
Of course, the process of grinding peanuts doesn’t stop at peanut butter. A rough grind and a thorough press extracts a golden oil that can be used to heighten baked goods. When the oil comes from roasted peanuts, the final product is fragrant and intensifies peanut flavor in recipes. The oil can also be refined, which gives it a neutral flavor and increases the smoke point. The high smoke point of peanut oil makes it the perfect medium for frying light and fluffy treats like doughnuts, beignets, and funnel cakes.
Once the oil is extracted from the peanut meal, defatted flour remains. Also called peanut butter powder, this seemingly new product is showing up on grocery store shelves. Don’t let that fool you, though—peanut flour has been used in baked goods for decades, like the peanut biscuits described in the August 18, 1883, issue of Scientific American. Peanut flour can be used in cookies, bars, cakes, and leavened breads for added flavor and texture, but because it doesn’t contain gluten, it is not a direct swap.
The secret ingredient to many a beloved recipe the peanut endures as one of the most versatile of pantry staples. Thanks to Carver’s brilliance and fortitude this national treasure is ours to enjoy.