Peanuts
Peanuts are the edible seeds of Arachis hypogaea, a cultivated legume. They are eaten whole, roasted and ground, and peanut oil-press cake is a separate byproduct used in some fermentations.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
All grains63
Grains, flours and brans30
Malts and malt extracts13
Legumes and pulses9Nuts and oilseeds9
Coffee, cocoa and tea crops1
Starches1
Grains, flours and brans30Malts and malt extracts13Legumes and pulses9Nuts and oilseeds9Coffee, cocoa and tea crops1Starches1Nuts and oilseeds
Sweet chestnut (Castanea)
Sweet chestnut (Castanea sativa), a starchy tree nut eaten roasted, as flour and in confectionery, and kept apart from the toxic fruit of horse chestnut.
Hazelnuts
Hazelnuts from Corylus avellana, the common hazel, eaten raw, roasted or ground, with the Piedmont protected product and the limits of regional growing and storage advice.
Melon seeds
Melon seeds, called egusi in Nigeria and much of West Africa, are the seeds of several cucurbit species. They are ground into soup and cooked and fermented into the condiment ogiri-egusi.
Tahitian chestnut
Tahitian chestnut is the starchy seed of Inocarpus fagifer, a food tree of tropical Southeast Asia and the Pacific. Despite its name, it is not a true chestnut, and the seed is cooked before eating.
Grated coconut (fresh or thawed unsweetened)
The shredded white kernel of a mature coconut, used fresh or thawed from frozen in sambols and chutneys; its lauric-acid fat is rich and the moist meat is perishable.
Almonds (toasted)
Toasted almonds are whole sweet almond kernels dry-roasted until golden to brown. Heat replaces their marzipan note with a roasted, nutty one; they thicken and flavour romesco.
Sesame seeds
Sesame seed, from Sesamum indicum, is about half oil and is eaten whole, ground into paste or pressed into oil. It was a crop of South Asia by the Harappan period and reached Mesopotamia before 2000 BC.
Blanched almonds
Blanched almonds are sweet almond kernels with the brown seed coat removed. A documented amla murabba cooks ten optional slivered kernels into the finishing syrup with spices and saffron.