The small, yellow-brown, dried and threshed seed from the pod of the leguminous plant "Arachis hypogaea", each nut covered by a thin papery skin. It is eaten raw or roasted as a snack food or included in multiple savoury and sweet dishes, and is a major source of oil and protein.
[10]
[11]
[12]Links
[1] https://www.gourmed.net/en
[2] https://www.gourmed.net/en/glossary/all
[3] https://twitter.com/share
[4] //pinterest.com/pin/create/button/?url=https://www.gourmed.net/en/glossary/peanut&media=https://www.gourmed.net/sites/default/files/styles/recipe_image_large/public/peanut_0.jpg?itok=AGYRK9D1&description=Peanut
[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/peach
[7] https://www.gourmed.net/en/glossary/pecan-nut
[8] https://www.gourmed.net/en/syntages/eykoles-syntages/hot-chocolate-basil-fondants
[9] https://www.gourmed.net/en/recipes/baklavou-mytilini
[10] https://www.gourmed.net/en/recipes/quick/old-classic-american-cheeseburger
[11] https://www.gourmed.net/en/recipes/all-recipes/green-lentil-and-vegetable-soup
[12] https://www.gourmed.net/en/recipes/beef-stew-np
