Description

Nuts are mostly fat, and fat is the part of any store cupboard ingredient that goes off first. A peanut kept warm and open does not spoil in a way that is obvious, it just quietly turns flat and slightly paint-like, and by the time you notice, the whole bag tastes of it.

Under four hundred grams is about what a household roasts through in a month, which keeps ahead of that. Dry roast on a low flame until the skins blister, rub them off in a cloth, then crush coarsely for poha and upma or grind with chilli and garlic for a South Indian peanut chutney. They also go straight into chikki with jaggery.

How do I know if peanuts have gone stale? Smell them. Fresh raw peanuts smell of almost nothing; stale ones smell faintly of paint or cardboard. Roasting will not bring them back.

Can I use these to make peanut chutney? Yes, and they are the right nut for it. Roast, rub off the skins, then grind with dry chilli, garlic and salt, loosening with a little water.

If you get through a lot of them, the 1.5 kilo bag is better value, and the full range holds the flattened rice and sago. Vegetarian. Keep them airtight and out of the warm, because the oil in a nut is what goes rancid first. Order online at Panjab Supermarket for same-day delivery across Nieuwegein, Utrecht, Leidsche Rijn, Vleuten, Maarssen, Zeist, Bunnik, IJsselstein, Vianen, and Culemborg. Free delivery on orders over 49 euros.