Below is a list of all known varieties for Peanut Oil. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Peanut Oil (Cold-Pressed/Unrefined) | Minimally processed oil with a stronger, sometimes cloudy appearance and pronounced peanut flavor. Used in specialty cooking. |
| Peanut Oil (Crude/Unfiltered) | Minimally processed oil that retains fine peanut particles, giving it a strong, deep, savory flavor and cloudiness. Used in very traditional preparations. |
| Peanut Oil (Groundnut Oil) | A common synonym for Peanut Oil, especially in African and Asian regions. It is highly valued for its high smoke point and suitability for frying. |
| Peanut Oil (Infused/Chili) | Neutral peanut oil infused with dried chili and other spices. Used as a specialty oil in Szechuan cooking to add both high-heat stability and flavor. |
| Peanut Oil (Refined/Neutral) | The standard commercial oil, processed to remove flavor and aroma. It has a very high smoke point, making it ideal for deep-frying and high-heat cooking (e.g., wok cooking). |
| Peanut Oil (Roasted/Aromatic) | Oil extracted from peanuts that have been roasted. It has a strong, deep nutty aroma and flavor, used primarily as a finishing oil for dressings and Asian cold dishes. |