Oil, peanut, salad or cooking

Peanut oil is a mild, slightly nutty-tasting oil pressed from peanuts, prized in the kitchen for its high smoke point, which makes it a favorite for deep-frying, stir-frying, and wok cooking where high heat is needed without the oil breaking down or smoking. Refined versions have a very neutral flavor suited to frying turkeys or making tempura, while unrefined or roasted peanut oil carries more of the nut's flavor and is used more sparingly as a finishing oil drizzled over noodles or salads. It's a staple in many Southeast Asian and Chinese kitchens for exactly this versatility across high heat and finishing uses.

Store it in a cool, dark cabinet away from the stove's heat, and use it within a few months of opening, since oils can turn rancid with prolonged light and heat exposure. As a pure fat, a tablespoon has 884 calories per 100 g basis and is 100% fat, but it stands out for a notably high 105% DV vitamin E, meaning it contributes real vitamin E even though, like all oils, it should be used in measured amounts given its calorie density. It contains no sodium or sugar, so any saltiness in a peanut-oil-fried dish comes entirely from other ingredients.