The botanical name of the peanut is Arachis hypogaea, which belongs to the Fabaceae family that is known for various legume or beans. Most of the nuts, viz., almonds, peanuts or groundnuts, and hazelnuts are grown inside a shell. When the shell is removed, a thin layer/skin of pink or red color outside of the kernel or nutmeat remains. Removing the skin from the nutmeat is called blanching, and the obtained creamy nut is known as the blanched peanuts. This process is carried out by putting the nuts in boiling water for about 2-3 minutes, then rapidly cooling them and rubbing its skin from the kernel. The final peanuts are widely used to prepare different kinds of snacks with a special sweetish creamy and distinguished delicate nutty taste and a great source of protein. The blanched peanuts are preferred for cooking curries and baking as due to the absence of outer skin, a husky mess is not formed. Its high nutritional value is helpful for many medical usages and also healthy for our body. It has low carbs content, which acts as an excellent dietary choice for diabetic people, and magnesium maintains proper muscle and nerve functions and increases the immune system's strength.