Groundnut Oil (Peanut Oil)
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Groundnut Oil (Peanut Oil): what every chef needs to know
Groundnut oil (peanut oil) is pressed or extracted from peanuts. There are two types relevant for commercial kitchens: cold-pressed or warm-pressed aromatic groundnut oil and refined groundnut oil (virtually odourless, suitable as a neutral frying fat). The smoke point of refined groundnut oil is approximately 232°C (450°F), unrefined around 160°C (320°F). The critical safety information for restaurant kitchens: groundnut oil (peanut) is one of the eight most common food allergies in the world and an EU-14 allergen. Peanut allergy can cause severe anaphylactic reactions even in small quantities. Fully refined groundnut oil contains less peanut protein (proteins are largely removed during refining) but this provides NO guarantee for peanut-allergic individuals: UK, European and international allergen legislation requires that groundnut oil MUST always be declared as an ingredient, regardless of the degree of refining. Always communicate proactively on the menu.
Groundnut Oil (Peanut Oil): nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central (peanut oil) — 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: USDA FoodData Central (peanut oil).
Groundnut Oil (Peanut Oil): classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Iconic Chinese national dish of duck marinated and air-dried for 6-7 days, glazed with maltose syrup and roasted in a traditional oven; peanut oil as the cooking medium for the finishing and the accompanying plum sauce stir-fry.
Indonesian-Dutch classic satay sauce of peanut butter, coconut milk, sweet soy sauce, sambal and peanut oil as the cooking medium; the sauce is prepared by thinning the peanut butter with liquid and stirring warm until smooth.
Cantonese roast duck marinated in Chinese five-spice, hoisin sauce and sesame oil, roasted at high temperature with peanut oil as the cooking medium for a glossy, crispy skin.
Groundnut Oil (Peanut Oil): preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Fragrant hot-pressed peanut oil is the traditional wok medium for Chinese haute cuisine (Peking Duck, Kung Pao); the subtle peanut undertone is a flavour element, not merely a cooking medium. High heat and rapid movement are essential.
Refined peanut oil has a stable smoke point and high heat stability; popular for frying chicken, duck and fish in Asian cuisine. Filter regularly to slow degradation.
Heat peanut oil before sautéing onion and garlic as a base for satay sauce; the subtle peanut aroma of the oil reinforces the peanut butter base of the sauce. Always declare allergen.
Groundnut Oil (Peanut Oil): 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.
Groundnut Oil (Peanut Oil): global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Groundnut oil (peanut oil) is a processed product available year-round. Note: peanut is a recognised EU allergen — always clearly declare on menus and dishes.
Groundnut Oil (Peanut Oil): 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.
Groundnut Oil (Peanut Oil): wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
The lively acidity and fruity tones of Riesling cut through rich, oily Asian dishes prepared in peanut oil; Spätlese style also pairs well with the lightly sweet peanut satay sauces.
- Mosel Riesling
- asace Riesling AOC
- Clare Valley Riesling
The spicy, aromatic intensity of Gewürztraminer pairs with the rich flavour profiles of Chinese duck and Asian stir-fries with peanut oil; the lychee-rose tones complement the five-spice elements.
- asace Gewürztraminer AOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Groundnut Oil (Peanut Oil)
At what temperature should you store Groundnut Oil (Peanut Oil)?
Store Groundnut Oil (Peanut Oil) at 15-20°C dark and dry; use within maximum 6 months after opening, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Groundnut Oil (Peanut Oil) professionally?
The primary professional technique for Groundnut Oil (Peanut Oil) is Wok-frying over high heat (Chinese) at 220-240°C wok for 3-5 min. Always verify core temperature with a calibrated probe thermometer.
Does Groundnut Oil (Peanut Oil) contain allergens?
Groundnut Oil (Peanut Oil) contains: Peanuts. Declaration required under EU Regulation 1169/2011 Annex II.
What is the nutritional value of Groundnut Oil (Peanut Oil)?
Groundnut Oil (Peanut Oil) provides 884 kcal, 0g protein and 100g fat per 100g raw product. Source: USDA FoodData Central (peanut oil).
When is Groundnut Oil (Peanut Oil) in season?
Groundnut Oil (Peanut Oil) is in season in Northern Europe during Jan, Feb, Mar, Apr, May, Jun. Availability varies by climate zone and import market.
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
