Peanut

Peanuts are not nuts at all but legumes — they grow underground in pods, like their cousins beans and lentils, which is why they pack more protein than most tree nuts and carry that distinctive earthy, savory richness. Roasting transforms them from bland to deeply nutty and is what makes them sing in everything from a snack bowl to satay to peanut butter. They're a global flavor backbone: crushed over Thai and Vietnamese dishes, ground into West African groundnut stews and Indonesian sauces, churned into America's beloved spread, and boiled soft in the American South. They're also the most notorious food allergen — peanut allergy can be severe — so they demand clear labeling and care in any shared kitchen. Buy them raw to roast yourself, or roasted for snacking; their oils mean cool storage keeps them fresh.