Where to purchase peanut oil

Peanut oil is ideal for stir-frying, shallow frying, baking and salad dressing. It is suited to Asian-style cooking and is commonly used for flavour enhancement in satay dishes. It can be used for all types of cooking to achieve a rich peanut flavour and aroma. This natural unrefined oil is not recommended for deep frying as frothing may occur. This peanut oil is cold pressed from Australian grown Kingaroy peanuts.

Cold pressing refers to oils obtained through pressing fruit or seeds with a modern steel press. Although pressing produces heat through friction, the oilseeds are not precooked and consequently the oil is considered cold pressed - in contrast to large scale solvent extraction and refining operations which strip the oil of natural antioxidants, vitamins and flavour. Current Stock: 8. Shipping Information. Also available in.

Quick view. Peanut Oil ml. Country of Origin. Refined peanut oil is the most common. The refining process creates a more neutral taste, removes allergens, and has the highest smoke point averaging F , making it ideal for high-heat cooking. Unrefined or virgin peanut oil has a nuttier flavor and lower smoke point. Similar to olive oil, it's best for medium heat, up to F. For even more taste and low-heat uses, roasted peanut oil is a good option for dressings, sauces, or drizzling over foods.

Cheaper peanut oil may be blended with other types of oil. Some peanut oil includes preservatives, such as TBHQ tertiary butylhydroquinone and citric acid. Others may also have an antifoaming agent, which can make deep-frying cleaner because the oil won't bubble as much as regular peanut oil. Peanut oil can be purchased in large or small containers. Refined peanut oil is often sold in larger quantities, which makes it an economical choice for frying.

The gourmet peanut oils—virgin and roasted—are typically available in smaller bottles, some of which look great sitting on the countertop. Peanut oil is also called groundnut oil because the peanut is a variety of groundnut and member of the legume family.

After harvest, peanuts intended for peanut oil are sent to special manufacturing plants where they're shelled and prepared for pressing. In the press, the peanuts undergo extreme pressure to extract the oils. Cold-pressed peanut oil is produced at low temperatures to retain more flavor and nutrients. Most refined peanut oil is hot-pressed at very high temperatures. This increases the amount of extracted oil and produces oil that can withstand higher cooking temperatures.

Unopened peanut oil has a shelf life of up to two years when stored in a cool, dark place. Once you open the container, plan to use it within six months for the best results. You can also reuse deep-frying peanut oil as long as it doesn't get heated above the oil's smoke point.

Be sure to filter out any food particles. Keep it in a sealed container, preferably in the refrigerator, for up to six months. How you intend to use the peanut oil determines what type of oil works best as a substitute.

You want a similar neutral-tasting oil with a high smoke point for deep-frying , such as refined canola oil. High-temp oils like avocado or sunflower oils will work, but they're more expensive and not very economical. Peanut oil is popular in Asian cuisine , and for stir-frying, vegetable or canola oil are both suitable substitutes. If you want to replace peanut oil in low-heat, small-volume applications, you might try avocado, coconut, or olive oil. These will change the taste of your food, and olive oil is the most neutral of the three.

Lindsay Boyers is a certified holistic nutritionist with extensive nutrition knowledge and food and beverage-testing experience. United States Department of Agriculture. Labeling organic products. Food and Drug Administration. Updated April 22, The antioxidation mechanism of polydimethylsiloxane in oil.

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