This is a protein-rich legume with a naturally earthy flavour and the perfect crunch that makes it both a snack and an ingredient.
Peanuts or groundnuts are one of those ingredients that quietly do it all. They bring texture to your poha, body to your chutneys, and crunch to your thecha. They can be dry-roasted for a quick snack, ground into a paste for peanut butter, or slow-cooked into stews and sauces across regional cuisines. There’s something about their nutty flavour and comforting aroma that feels familiar, no matter where you’re from.
They’re high in healthy fats, fiber, and plant protein—filling, nourishing, and surprisingly versatile. At home in both sweet and savoury preparations, peanuts are an ingredient you’ll keep reaching for without even realizing it.
To enhance their nutty taste, consider roasting them in the oven or a dry skillet until they turn golden brown. This roasting process intensifies their flavor, making them a perfect topping for salads, stir-fries, or noodle dishes.
Q: What are the nutritional benefits of peanuts?
A: Peanuts are a nutrient-rich food. They are an excellent source of plant-based protein, healthy fats, dietary fiber, vitamins (such as B vitamins), and essential minerals like magnesium and potassium.
