A packet of peanuts is an indispensable part of the grocery list of most Indian families. And for the right reasons too! This poor cousin of almonds and pistachios comes handy as a quick snack when fried or roasted, a filling for fries when coarsely powdered, a garnish or seasoning in place of cashew nuts in baths, uppittus and salads. A bowl of 'mixture', the spicy popular snack or nippattus would never be the same without a liberal sprinkling of these crunchy nuts!
Strictly speaking, the ground nut is not a nut but a legume of the botanical family fabaceae, to which peas and beans belong. Rich in vitamins E, B3, B6, magnesium, copper, manganese and traces of iron, potassium, zinc and selenium, it best meets body's daily nutritional needs fairly well in its oil or paste forms.
Peanut butter contains biologically active health positive ingredients that are needed for good metabolism, whereas, it's paste rich in the Q10 enzyme and antioxidants, used in moderation, can counter stomach cancers, diabetes and cardiovascular issues.
Taxonomically classified as arachis hypogaea, the plant thrives in tropical and sub-tropical climes. It is an oil crop and is cultivated also for its grain
legumes. It is called 'peanut', as it belongs the pea family and it earned its specific name hypogaea, which means under earth, as the pods grow underground.
In our country, there are many places and events that revolve around this simple kitchen ingredient. A visit to Lonavala, in Maharashtra, is incomplete without savouring the famous groundnut chikki and closer to home, kadalakkai parishe is an annual feature in namma Bengaluru!
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