| There’s almost no limit to the culinary possibilities of peanuts and peanut butter. But lately, there are new and highly innovative products made from USA-grown peanuts that are extending those possibilities.
Defatted roasted peanut flour provides a fat-free, gluten-free boost to a variety of food items. It contains over twice the protein than all purpose white wheat flour. This healthy flour is a great thickener for soups, a flavorful and aromatic ingredient for a variety of breads and pastries, as well as a creative and flavorful coating for meats, fish and other center of the plate proteins.
Refined Peanut Oil is great to use in cooking as it is naturally trans-fat free, with no cholesterol and allergen-free (due to extensive processing that removes the protein allergen), this popular oil is ideal for frying applications. It does not absorb food flavors and has a high smoke point of 450 degrees F making it very durable. It's been the preferred frying oil for numerous restaurants for many years it is low in saturated fats, has a high smoke point, a pleasant flavor enhancement and long-lasting durability.
Aromatic Roasted Peanut Oil (Unrefined) retains a rich, golden color and is a flavorful alternative to other first processing oils. Naturally trans fat and cholesterol free, it is a great choice for salad dressings, roasting vegetables and the many other uses.
Peanut Butter comes in many varieties. Long gone are the days of only having the choice of creamy or crunchy. Now you can find many that come in a sweet or savory variety; flavors that include dark chocolate, banana, maple, onion parsley and Thai ginger. No matter what flavor you choose all peanut butters are naturally cholesterol and trans fat-free. Peanut butter is great on its own or as a wonderful addition to a variety of recipes — from desserts to beverages to main courses.
When using peanuts, there are actually four different types that will give you a slightly different flavor profile for your cooking:
Runner Peanuts — Grown primarily in Georgia, Texas, Alabama, Florida, South Carolina and Oklahoma, this market type accounts for nearly 80% of the peanuts produced in the United States. Its uniform kernel size allows for even roasting and is most commonly used for the manufacture of peanut butter.
Spanish Peanuts — Often referred to as "red skins" because of its distinctive reddish brown seed coat, this type has smaller sized kernels and is used for a variety of cuisine. Its reputation of having the "nuttiest"' flavor when roasted, is due to its higher oil content. Typically grown in Oklahoma and Texas, they account for 4% of the United States peanut market.
Valencia Peanuts — Perhaps the sweetest of all market types, the Valencia is distinguished by having typically three or more kernels to the shell. Usually roasted and sold in their shells, these peanuts are grown almost exclusively in New Mexico. It is also a popular peanut used for all-natural peanut butter.
Virginia Peanuts —- The largest peanut of the four types produced in the United States is often referred to as the "ball-park" peanut. Due to its large kernel size, the Virginia type is commonly used as a gourmet snack as well. The most common type grown in Virginia and the Carolinas, they represent about 15% of U.S. peanut production.
The only limit to USA-grown peanuts and peanut products seems to be our imagination!
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