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A popular sauce in Southeast Asia which is made from peanut oil, peanut butter or ground peanuts, garlic, onions, chiles, and soy sauce.

A type of baking chips that has a peanut butter flavor. Peanut butter chips are added to cookies and bars to add peanut butter flavor.

A type of confection prepared with sugar, corn syrup, peanuts, and butter that has the flavor of buttery, caramelized sugar surrounding a flat layer of peanuts.

Underground legumes that have a nutlike flavor and are high in valuable proteins. They are sold in many forms, such as shelled and unshelled, whole or halves, salted, lightly salted, or unsalted, and raw or dry roasted.

An oil, derived from peanuts, which is pale gold in color and has a distinctive taste but is not overpowering.

A thick tasty paste made from ground peanuts that is used as a food spread or as an ingredient in recipes.

An Indonesian dish consisting of raw or slightly cooked vegetables served with a spicy peanut sauce that is prepared with peanut oil or ground peanuts, various hot chiles, and coconut milk.

A common ready-to-eat dried snack from India that may contain peanuts, rice flakes, sago, green peas, gram pulse, lentils, and a variety of seasonings to provide a mild or hot and spicy flavor.

A sauce or paste of Mexican origin made with ground chile peppers, sesame seeds, peanuts, bread or crackers (wheat flour, salt, and corn starch), sugar, vinegar, garlic, pepper, and other spices.

A small knife with a blunt edge blade that is used to apply spreads, such as butter, peanut butter, and cream cheese, on bread or dinner rolls.

An oil that is extracted from the seeds or nuts of vegetable plants, such as corn, soybeans, peanuts, safflower seeds, sunflower seeds, and rape seeds (used for canola oil), that is turned into a spreadable form of margarine to be used as a replacement for butter.

A liquid cooking oil that is extracted from the fruit, seeds, or nuts of a vegetable plant, such as corn, soybeans, peanuts, safflower seeds, sunflower seeds, and rapeseeds (used for canola oil).

The Indonesian name for fried rice. Various ingredients are added to the rice, such as shrimp or other types of shellfish, chicken, meat, eggs, chiles, onions, garlic, peanuts and a number of seasonings.

A rich creamy paste, made from sesame seeds and sesame oil, which is used to enrich the flavor and texture of many Middle Eastern sweet and savory dishes.

A type of candied food spread made from rice that is similar in appearance to a marshmallow creme. Produced and flavored with rice syrups, Rice Crème is sweet flavored and can be served as a sandwich spread over peanut butter, as a hot chocolate topping, as a dessert topping, or as an ingredient for sweet bars and baked goods.

A small flat, round bladed utensil that is serrated on one side and smooth on the other, appearing somewhat like a round spatula.

A soft spreadable nut butter made from the slightly sweet, round nut grown on shrubs and trees in North America, Europe, and Asia.

One of the traditional Mexican Mole sauces that is served as a condiment or marinade sauce for poultry, seafood, pork, and vegetable dishes.

A thick nutritious paste made from a base of steamed and crushed soybeans, barley and/or rice, which are then fermented and aged for as little as a few months or as long as three years.

A type of nut butter made from soybeans that are roasted, crushed, and mixed with soybean oil to form a stiff textured food spread with a mild nutty flavor.