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Peanut oil is derived from peanuts, noted to have the slight aroma and taste of its parent nut. It is often used in Southeast Asian cuisine much like olive oil is used in the Mediterranean for frying, cooking, salad oils, margarine, etc.

Peanut is the name for a low, annual leguminous plant (Arachis hypogaea) of the family Leguminosae (pulse family) and for its edible seeds. Native to South America and cultivated there for millenia, it is said to have been introduced to Africa by early explorers, and Africans transported as slaves brought the plant with them to North America. In the United States it has been extensively cultivated only since the late 19th century. It is now grown in most tropical, subtropical, and temperate regions, especially in India and China (the major world producers), W Africa, and the SE United States. The seeds-peanuts -are eaten fresh or roasted and are used in cookery and confectionery. They are ground for peanut butter, an important article of commerce, and yield an oil used for margarine, cooking oil, soap manufacture, and industrial purposes. The herbage is used for hay, the residue from oil extraction (called peanut-oil cakes) for stock feed, and the whole plant, left in the ground, as pasturage for swine. Peanut crops are usually harvested by hand except in the United States. Europe is the chief importer and processor, especially for oil manufacture. In the United States the amount of the crop converted to oil depends on the demand for whole peanuts; it is usually only 15% to 20%. Because of its numerous uses, high protein content, and adaptability to varying demand, the peanut is an advantageous agricultural crop. There are two types of peanut plant—bunch nuts and vine, or trailing, nuts-named for the way the plants grow. The peanut plant is unusual for its habit of geocarpy: when the pod starts to form, it is pushed into the ground by the elongation of its stalk and matures underground. Other names for the peanut are goober, pinder, earthnut, groundnut, and ground pea.

This high quality Peanut Oil is extremely difficult to obtain, because almost all Peanut Oil has traces of Cottonseed Oil and is not guaranteed by the large refineries to be completely free from Cottonseed Oil. The presence of Cottonseed Oil, even in small quantities, violates the specifications of the U.S. Pharmacopoeia.

Our Peanut Oil U.S.P. fully meets U.S.P. specifications in every respect.

Peanut Oil is an excellent food oil, with good flavor, and keeping quality. Our U.S.P. Peanut Oil is extremely lighy in color - far lighter than the usual good Edible Peanut Oil. Peanut Oil contains only a small proportion of nonglyceride constituents. Its fatty acid composition is complex, including saturated fatty acids covering a wide range of molecular weights.

Linolenic Acid appears to be entirely absent. Traces of eicosenoic acid have been found. The unsaponifiable portion of Peanut Oil includes tocopherols and other anti-oxidents, sterols, squalene, and other hydrocarbons. Total tocopherol content ranges from 0.022 to 0.059 percent. Squalene content is about 0.027 percent.

Peanut Oil is the refined fixed oil obtained from the seed kernels of one or more of the cultivated varieties of Arachis hypogaea Linn‚ (Fam. Leguminosae).

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