While some love peanuts raw, others enjoy spreading peanut butter on bread and still others, prefer deep-frying everything from turkey to tempura in peanut oil.

Although the flavour of peanut oil is concentrated, it still lets other ingredients come through. So you can use it first as a cooking oil and then drizzle some more on for extra flavour.

Peanuts originated in South America 3,500 years ago. They were grown as far north as Mexico by the time the Spanish began their exploration of the New World. The explorers took peanuts back to Spain and from there, carried them to Africa and Asia. African slaves brought peanuts to North America. It wasn?t until the 1900?s that peanuts were extensively grown, partially because they were regarded as food for the poor and also because growing and harvesting was difficult, that is until labour-saving equipment was invented at the end of the 19th century. Today, China and India are the world?s biggest peanut producers.

Peanuts are the seeds or kernels in the pods of a legume, a plant that grows close to the ground, like beans and lentils. Hence, they were called groundnuts by Africans. Peanuts in the shell can be roasted or boiled. Home-roasted peanuts are superior to most commercial dry-roasted peanuts.

Among the most common peanut dishes are peanut sauces for Thai or Indonesian satays (grilled skewered meat). You can also sprinkle peanuts over salads or add them to stir-fried dishes. for example. For example, try coarsely- chopped peanuts with stir-fried long beans.

Peanut oil is great for cooking as it has a light, nutty flavour and a high smoke point, making it ideal for any high heat cooking method. With higher cooking temperatures, food will cook faster and absorb less oil.

THAI PEANUT SAUCE

This can be used on grilled meat, fish or shrimp that has been lightly grilled or saut?ed in peanut oil.

Ingredients: 11/3 cup coconut milk; 1 tbs Thai red curry paste; 6 tbs creamy peanut butter; 1/2 cup chicken stock; 4 tbs roasted peanuts, chopped; 1 tbs sugar; 1 tbs fish sauce; 1 tbs lime juice; salt to taste

Method: Put half the coconut milk in a heavy saucepan over moderate heat. Stir for 1 minute. Add curry paste and stir until paste dissolves. Add the rest of the coconut milk and the remaining ingredients. Bring to a boil and reduce to a simmer while stirring. Simmer for 2 to 3 minutes, stirring, until the sauce thickens slightly. Check for a balance of salty, sweet, sour and spicy flavours. (Makes about 2 cups)