It is often used in South Asian and Southeast Asian cuisine much as olive oil is used in the Mediterranean.
Groundnut oil (Peanut oil) is appreciated for its high smoke point relative to many other cooking oils.
Its major component fatty acids are palmitic acid, oleic acid, and linoleic acid.
The oil also contains some 6–8% (total) of arachidic acid, arachidonic acid, behenic acid, lignoceric acid and other fatty acids.
Groundnut oil (Peanut oil) was used as the original source of fuel for the diesel engine.
Groundnut oil (Peanut oil) is most commonly used when frying foods, particularly French fries and chicken.
Commercial Groundnut oil (Peanut oil) will not cause an allergic reaction because the allergen is a protein, not a fat; however, the cold pressed and organic oils will. They are presumably less filtered, retaining some peanut proteins for the sake of flavour and nutrition
An excellent all-rounder with the advantage of having no marked flavour yet at the same time being quite luscious.
It is perfect for making mayonnaise, with just a little olive oil added for flavour.
It’s an extremely useful oil for cooking – oriental dishes in particular, because with these the flavour of olive oil is alien and too strong.