• shelled or in the shell
• plain or salted
• dry or oil roasted

plain: store in a cool place - they don't keep for long
roasted: keep in a closed container away from light and heat

In shell, just press under the tip of the radicle so that the shell opens. You will usually find 2 seeds, or 2 peanuts.

• whole - add at the last minute so they stay crunchy
• crushed - usually roasted in a pan and then crushed to add to a soup
• ground
• in paste - usually roasted in a pan, crushed and reduced to a paste with a little water for brushing onto a cut of meat
• in sauce
• as peanut butter - as an ingredient in Asian sauces
• in oil - stands up to high heat without its properties being altered

Asia
We need only look at Asian cook books to understand that the use of peanuts in Asian cuisine dates back to their earliest traditions. Peanuts are sautéed in a wok to enhance the flavour of vegetables or chicken, or reduced to butter to be used in various sauces.

Africa
Peanuts are used in many dishes, particularly in Senegal

Ivory Coast
Peanuts find their way into all aspects of the cuisine, including a first-course soup seasoned with chilies and cloves. Peanut oil is used instead of butter and flavours fish and meat. Ground with chilies and young tomatoes, peanuts become the basis for a sauce.

Middle East
Peanuts are paired with meat as well as pastry

1 cup = 146 g / 5 oz