in the kitchen: The peel of the walnut is high in antioxidants and good monounsaturated fats. These peanuts are great for adding a nutty touch to your dish. Just fry a handful of nuts in a pan and sprinkle them over and add them to the dish. You can eat them baked, boiled, salted or sweetened. Baking peanuts not only improves their flavor, but also increases the level of antioxidants. A peanut chutney or paste can be prepared by grinding peanuts, chillies, coriander leaves, garlic and salt. They can be added to Upma, Poha or rice to give a snack / dish a more crunchy flavor. Peanuts can be ground into a paste and added to the sauce to thicken it. Peanuts can be added to any main course where a nutty flavor is required. Indians love to use nuts to make sauces, pastes and curries. In South American cuisine, peanuts are often used as a base for spicy sauces, as peanut butter, which is even added to hamburgers, while Asians use peanuts for cooking, frying, e.g. Pad Tai, preparing dishes after prior roasting and for the production of peanut oil.