Peanut paste

Peanut paste is a food spread made from ground dry roasted peanuts. It often contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers. Peanut paste is popular in many countries and is used as a spread on bread, toast, or crackers, and also used in a variety of recipes.

History

The use of peanuts dates back to the Aztecs and Incas. Marcellus Gilmore Edson of Montreal, Quebec, Canada, obtained a patent for peanut paste in 1884. He described a process of milling roasted peanuts until the peanuts reached "a fluid or semi-fluid state." The product had the consistency of butter, lard, or ointment, according to his patent application. He included the mixing of sugar into the paste to harden its consistency.

Production

Peanut paste is made primarily from peanuts, with approximately 90% to 95% of the product consisting of dry roasted peanuts. The peanuts are first shelled and cleaned. They are then roasted at a temperature of 240 degrees Fahrenheit for about 40 to 60 minutes. This roasting process gives the peanut paste its distinctive flavor. After roasting, the peanuts are cooled and then ground into a paste.

Nutritional value

Peanut paste is a good source of protein, dietary fiber, vitamin E, pantothenic acid, niacin, and vitamin B6. It also provides dietary minerals that include iron, magnesium, phosphorus, zinc, and copper.

Uses

Peanut paste is used in a variety of dishes. It is a key ingredient in the African dish Groundnut soup, where it is used to thicken the soup. It is also used in Asian cuisine, particularly in Satay sauce. In Western cuisine, it is commonly used as a spread on bread or toast, and is a key ingredient in the popular sandwich, the PB&J.

See also

• Peanut butter
• Peanut sauce
• Peanut soup
• List of spreads