What nut is used to make peanut butter?

The creamy, versatile spread enjoyed by many around the world is primarily made from ground, dry-roasted peanuts. While often referred to as a "nut butter," the main ingredient, the peanut, is botanically a legume, not a true nut. Peanuts grow underground in pods, classifying them in the same family as beans, lentils, and peas, unlike tree nuts such as almonds or cashews that grow on trees. Despite this botanical distinction, peanuts are widely considered nuts for culinary and nutritional purposes due to their similar taste, texture, and uses.

The concept of grinding peanuts into a paste has a long history, with evidence suggesting that ancient Aztec and Inca civilizations in Central and South America created similar pastes from roasted peanuts as far back as 1500 B.C. Modern peanut butter, however, began to take shape in the late 19th century. Several individuals contributed to its development, including Marcellus Gilmore Edson, who patented a method for producing peanut butter from roasted peanuts in 1884, and Dr. John Harvey Kellogg, who patented a process for making a peanut spread for his patients in 1895.

Today, peanut butter remains a popular and nutrient-rich food. It is an excellent source of protein, healthy fats, and various vitamins and minerals, including niacin, magnesium, and vitamin E. In the United States, for a product to be labeled "peanut butter," it must contain at least 90 percent peanuts. Whether enjoyed smooth or crunchy, as a sandwich spread, or in various recipes, this beloved legume-based butter continues to be a staple in many households.