Peanuts
Arachis hypogaea · peanuts · arachides
Peanuts: what every chef needs to know
Peanuts are botanically not nuts but legumes, belonging to the pea family. They grow underground, hence the English name "groundnut". Nevertheless peanuts are treated culinarily as nuts and are in the EU a standalone allergen (EU-14: peanuts), separate from the tree nut allergen. Peanuts contain approximately 50% fat and 25% protein, making them nutritionally valuable. Peanut butter is made by grinding roasted peanuts; natural peanut butter contains no additives. Satay sauce is one of the best-known applications in Dutch and international hospitality. West African cuisines use peanuts extensively in stews. Peanuts are processed whole, halved, chopped or ground. During baking or roasting a more intense nutty flavour develops through the Maillard reaction. Peanut oil has a high smoke point (232°C/450°F) and is suitable for deep frying.
Peanuts: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 / USDA FoodData Central.
Peanuts: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Peanuts: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
regularly keren; ongepelde pinda's first, than peel and remove loszittende velletjes
roasted pinda give more flavour; salt and optionally honey/oil add to wens
Pindakaas aanlengen with kokosmelk of water; kecap manis, sambal and citroengras add for authentic Indonesian flavour
Rookpunt 232°C; stabiele oil for herhaald use; neutral flavour preserves ingrediëntkarakter
Peanuts: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Peanuts: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round as a dried product. Harvest depending on origin: USA (August–October), China (September–November), Argentina (March–May). No seasonal peak in hospitality.
Peanuts: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Peanuts
Are peanuts nuts or legumes and why does this matter for allergen management?
Peanuts are botanically legumes (Fabaceae), related to lentils and soya, not to tree nut species. Yet in the EU they are a standalone allergen (peanut), separate from the tree nut allergen. This is crucial: a guest with a tree nut allergy may safely eat peanuts and vice versa. But cross-reactivity between peanuts and soya (both Fabaceae) is possible. Always document both categories separately on the menu.
Must peanuts be declared as an allergen on the menu?
Yes, always. Peanuts are EU-14 allergen number 8 (peanut) per EU Regulation 1169/2011. This applies to peanut butter, satay sauce, peanut oil (cold-pressed), peanut cream and products with 'may contain peanuts'. Refined peanut oil is legally exempt but document this in your HACCP plan. Staff must know which dishes contain peanuts, including as a hidden ingredient.
What is the difference between salted, roasted and raw peanuts in kitchen preparations?
Raw peanuts have a mild, starchy flavour and are the base for peanut butter and sauces. Roasted peanuts have more flavour intensity through the Maillard reaction and are suitable as a garnish and for satay sauce. Salted peanuts are not suitable for sauces or preparations where salt is precisely dosed. Always use unsalted peanuts as a base and season to taste.
At what temperature should you store Peanuts?
Store Peanuts at cool and dry, <20°C, stored in dark, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Peanuts professionally?
The primary professional technique for Peanuts is Roasting (pinda's, dry) at 160°C oven of droge koekenpan for 10-15 minuten. Always verify core temperature with a calibrated probe thermometer.
Does Peanuts contain allergens?
Peanuts contains: Peanuts. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
