Organic peanut kernels.

These are peanuts out of the shell, each kernel still in its thin pinkish-brown skin. Raw, they taste mild and a little green. Roasted, they turn crunchy, golden and deeply nutty, and the kitchen smells of it. It's hard to cook Thai food for long without them: they go into som tam, the dipping sauce for satay, massaman curry and the little dish of crushed nuts next to a plate of pad thai.

Ways to use it

• Roast them in a dry pan over low heat, stirring all the time, until golden and fragrant. Let them cool, rub off the loose skins, and crush or chop them as needed.
• Pound roasted peanuts into som tam or scatter them over yam salads.
• Grind roasted peanuts with curry paste, coconut milk and a little sugar for a satay sauce.
• Add them whole to massaman curry, or to a stir-fry with chicken and dried chillies.
• Simmer them with sugar and coconut milk for a sweet dessert soup.

Roasting goes quickly at the end, so keep stirring and pull the pan off the heat as soon as they turn light gold. They keep darkening for a minute after that.

Storing it

Keep the sealed pack in a cool, dry cupboard out of the sun. Once it's open, move the peanuts into a jar with a tight lid. If any look mouldy, or taste bitter or stale, throw them away.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the packing date and the certificate.