Kacang

Kacang is a term used in Indonesian and Malay to refer broadly to edible nuts and seeds. In everyday language kacang usually denotes peanut (groundnut), especially when specified as kacang tanah. The word can also refer to other nuts or legumes when named more precisely, such as kacang hijau for mung bean.

Peanuts are not true nuts; they are legumes, belonging to Arachis hypogaea. They grow as underground pods on a creeping plant. Peanuts are cultivated in warm regions around the world and are processed into products such as roasted nuts, peanut oil, and peanut butter. The crop is notable for its ability to fix nitrogen in the soil through symbiotic bacteria in root nodules.

Nutritionally, peanuts are energy-dense and provide protein, healthy fats, fiber, and minerals such as magnesium and phosphorus. They can form part of a balanced diet but are also a common allergen, capable of triggering severe reactions in some individuals. Proper handling and storage are important to minimize the risk of aflatoxin contamination.

Culinary and cultural use is widespread. In Indonesian and Malay cuisines, kacang appears in snacks and sauces, most famously in peanut sauce (saus kacang) served with dishes like satay, and in preparations such as kacang goreng or kacang rebus. Globally, peanuts are a major agricultural commodity and a versatile ingredient used in a variety of savory and sweet foods.