The peanut, America’s favorite nut, is no nut at all. Instead, the peanut, arachis hypogaea, is a legume.
It begins as a plant, forming flowers that bend and burrow into the soil.
From there, the flowers turn into edible seeds (the legume)
that ripen underground. As a legume, the peanut is
more a cousin to the black-eye pea.
But it’s a pea with qualities of a nut,
so it has the best of both worlds.

Grown in the American South
and important in Southern
cuisine, the peanut is most often
consumed whole, as a snack,
or as peanut butter. These foods
rise to the level of cultural icon,
as evident in the song,
Take Me Out to the Ball Game:

Buy me some peanuts
and Cracker Jacks
I don't care if I never get back

Indeed, to many Americans,
peanuts belong at the ballpark.
Peanuts and peanut butter,
like apple pie, are icons of
American happiness, comfort and fun.
The marketing of peanut butter
and peanuts has given us
the unforgettable, and squarely American
planters icon.

These attitudes form a perfect foundation for expanding the national love affair with the peanut. It is a nutrition powerhouse and an ingredient widely rooted in world cuisines. Extremely versatile, its ethnic uses can expand the repertoire and techniques of American chefs, stimulating their creativity. A new menu item with peanuts can appeal to everyone from the world traveler to the kid, from the wine-sophisticate to the ballpark habitué.

Like apple pie, the peanut can be dressed up globally, re-plated and re-interpreted. Some captivating ways are already being practiced by chefs who work in ethnic mediums, in the bold flavors of Latin American and Asian recipes. For example, it appears in a mahogany-smooth, chile-spiced Mexican grilled pork mole and also in a rough-ground, tingly sauce for a Thai satay.

Learn the story of the peanut’s history and journey and find out why and how it is woven into the world’s food cultures. Taste the bold flavors that color peanut preparations in Latin and Asian recipes at the same time that you see the similarities in the cross-cultural uses. Vault your dishes into another world by learning the traditional recipes and presenting them on plates for American audiences. And take diners to a place, like the ballpark, where they don't care if they ever get back.

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