Unsalted peanut

Spread them in one layer and roast at 175 °C for 15–20 minutes, stirring once, until golden and fragrant. Let them cool before eating; they crisp up as they cool.

Yes. Blend roasted peanuts in a food processor, scraping down the sides as needed; they first turn to crumbs, then become a smooth paste as their oils are released. Add a little neutral oil only if you want a looser texture.

Keep them in an airtight container in a cool, dark cupboard and use them within a few months. For longer storage, refrigerate or freeze them in a sealed container to slow rancidity.

They work in satay sauce, peanut noodles and West African groundnut stew. Toast them in a dry pan for a few minutes, then chop or crush them to add crunch to salads, stir-fries and porridge.

For a similar crunch, try roasted almonds or cashews. In sauces, smooth almond butter or tahini can replace peanut butter, though both give a different flavour.

They are very similar in energy and protein: unsalted peanuts have 25 g of protein per 100 g, compared with 24.8 g in salted peanuts. The unsalted version lets you control how much salt goes into a dish.

Peanuts are legumes, related to beans and peas, rather than tree nuts. After the flowers are fertilised, their stems bend down and the pods develop underground.

Yes. Peanut allergy can be severe, and even small amounts may trigger a reaction in someone who is allergic. Keep peanuts and foods containing them away from that person, and do not offer them as a trial food.