Peanut allergy when eating abroad
Peanuts are a legume, not a nut, and one of the few allergens every major labelling law names. Abroad they hide in curry pastes, dipping sauces, crushed-peanut garnishes and frying oil, so ask about each one.
Peanuts in 14 languages
The word to look for on menus, allergen charts and labels.
| Language | Word | Romanisation |
|---|---|---|
| Japanese | 落花生 / ピーナッツ | rakkasei / pīnattsu |
| Chinese | 花生 | huāshēng |
| Korean | 땅콩 | ttangkong |
| Thai | ถั่วลิสง | thua li-song |
| Vietnamese | đậu phộng (South) / lạc (North) | |
| Hindi | मूंगफली | moongphali |
| Arabic | فول سوداني | fūl sūdānī |
| Turkish | yer fıstığı | |
| Greek | αράπικο φιστίκι / αραχίδα | arápiko fistíki / arachída |
| Italian | arachidi | |
| French | arachide / cacahuète | |
| Spanish | cacahuete (Spain) / maní, cacahuate (Latin America) | |
| Portuguese | amendoim | |
| German | Erdnuss |
What counts as peanuts
A peanut is a legume that grows underground, a relative of peas, lentils and soybeans rather than of almonds or walnuts. That's why every labelling law treats peanuts and tree nuts as two separate allergens. Being allergic to one doesn't automatically mean you're allergic to the other, but some people are allergic to both, and only your allergist can tell you which applies.
On labels and menus peanuts appear as groundnuts, arachis (the botanical name, as in arachis oil), monkey nuts, goober peas and beer nuts. Peanut butter, peanut flour, satay sauce and many curry and chilli pastes are made with them. Health Canada also lists mandelonas, peanuts soaked in almond flavouring and sold as imitation almonds, and nut meats as other names to watch.
Peanut oil needs its own decision. ASCIA, the Australasian allergy specialists' body, says highly refined peanut oil contains little allergen but that refinement is hard to guarantee, and that restaurant frying oil can pick up peanut protein. It advises avoiding peanut oil. Cold-pressed, aromatic or "gourmet" peanut oil is not refined at all.
Lupin, a legume flour used in some European breads and pastries, deserves a mention here too. Health Canada says it belongs to the same plant family as peanuts and that cross-reactions in peanut-allergic people are more likely than with other legumes. See lupin.
Where peanuts hide on menus
| Cuisine | Watch for |
|---|---|
| Thai | Crushed peanuts on pad thai and in som tam; peanuts in massaman curry; satay dipping sauce; ground peanuts in some curry pastes and dips |
| Vietnamese | The peanut-hoisin dipping sauce with goi cuon; roasted crushed peanuts scattered over noodle salads, sticky rice and many street snacks |
| Chinese | Whole peanuts in kung pao chicken; crushed peanuts in some dan dan noodles; peanut oil for wok cooking and frying; cold appetisers of boiled or fried peanuts; peanut sauces |
| Indian | Roasted peanuts in poha, sabudana khichdi and chaat in western India; groundnut oil for frying; peanut chutneys and some curry bases; chikki (peanut brittle) |
| Korean | Soy-braised peanuts (땅콩조림 ttangkong-jorim) among the side dishes (banchan); peanuts in snack mixes and some sweets |
| Japanese | Kaki no tane, the rice-cracker and peanut mix served with drinks in bars; peanut miso and peanut sweets, especially around Chiba |
| Indonesian and Malaysian | Satay sauce, gado-gado dressing and peanut sambals, all peanut-based |
| West African and Mexican | Groundnut stews and soups; some moles are thickened with peanuts |
| Bakery and dessert everywhere | Praline, nougat, brittle, cereal bars, and peanut butter fillings in cookies and chocolates |
Even where peanuts aren't in the recipe, they often reach the plate through cross-contact. A wok wiped between orders still carries sauce. Fryers are shared. Garnish stations keep crushed peanuts next to the spring onions and coriander, and a spoon moves between them. Street vendors in Southeast Asia often add a handful of peanuts by default, so the order needs saying before the dish is assembled, not after.
Labelling rules around the world
EU and UK. Peanuts are one of the 14 allergens. Packaged food must name them in the ingredients and emphasise them, and restaurants, cafés and takeaways must provide the information. Unlike soybean oil, refined peanut oil has no exemption. In the UK a restaurant may tell you verbally if a written notice tells you to ask, and food packed on the premises before you order needs a full ingredient label (Natasha's Law, from 1 October 2021).
US. Peanuts are one of the nine major food allergens under FALCPA and must be named on packaged food, either in the ingredients or in a "Contains" statement. Highly refined oils are exempt from the major allergen definition, so refined peanut oil can appear simply as "peanut oil" without a "Contains: peanuts" line. The law doesn't cover meals made to order; restaurant disclosure depends on state and local rules.
Australia and New Zealand. "Peanut" is a required name that must appear in bold in the ingredients and in a "Contains" summary. Food sold without a label, such as restaurant and takeaway meals, must have the information displayed or available when you ask.
Canada. Peanuts are a priority allergen and must be declared on prepackaged food by the word "peanut". Other names like arachis may only appear if "peanut" is also on the label. Restaurants have no national obligation to tell you.
Japan. Peanut (落花生 rakkasei, also written ピーナッツ pīnattsu) is one of the nine mandatory allergens on packaged food, because reactions to it are often severe. Restaurants aren't legally required to label it, though many chains publish allergen charts.
How to order with a peanut allergy
- Say it before you order, and say "allergy". Use the word for peanut in the local language above, and make clear it's an allergy that can make you seriously ill, not a dislike.
- Ask about the hidden four: sauces and pastes, frying oil, garnishes, and desserts. A dish with no peanuts in its name can still have them in the curry paste.
- Ask about oil specifically. In Chinese, Indian, Southeast Asian and West African kitchens, peanut or groundnut oil is a common cooking oil.
- Watch the garnish. Ask for the dish without toppings and check before you eat; crushed peanuts are easy to miss under herbs.
- Treat "may contain" as real. It's voluntary, so its absence proves nothing. Japan forbids it and prints a factory statement instead: 本品製造工場では落花生を含む製品を生産しています (this factory also makes products containing peanuts).
- Carry prescribed adrenaline and follow your doctor's plan. Know where the nearest hospital is in places where you'll eat street food.
Southeast Asia is where peanut allergy is hardest to manage, because peanuts are a seasoning there, not just an ingredient. A written card in Thai or Vietnamese that mentions oil, sauce and garnish by name will get further than a spoken "no peanuts".
Dishes in our glossary that contain peanuts
- UsuallyGoi CuonPeanut butter or ground peanuts in the dip, and crushed peanuts on top.
- UsuallyKung pao chickenRoasted or fried peanuts are part of the dish; often cooked in peanut oil.
- UsuallyMassaman CurryWhole roasted peanuts are cooked in the curry.
- UsuallyPad ThaiCrushed roasted peanuts on top or beside the noodles, sometimes tossed in the wok.
- UsuallySom TamRoasted peanuts pounded into som tam thai, the default in Bangkok and abroad.
- OftenDan dan noodlesCrushed roasted peanuts on top; some sauces use peanut butter or peanut oil.
- SometimesBaklavaCross-contact in mixed bakeries; ask if the kitchen uses peanuts at all.
- SometimesBanh XeoCentral-style versions come with a peanut and soybean dipping sauce.
- SometimesBiryaniMirchi ka salan, the Hyderabadi side curry, is made with peanuts.
- SometimesButter ChickenGround peanut has been found standing in for, or contaminating, ground nuts and spices.
- SometimesKormaPeanut paste in some Hyderabadi kormas; peanut has also been found in ground almond.
- SometimesMapo tofuSome kitchens cook in peanut oil or use chilli oil made with it.
- SometimesMasala DosaPeanut chutney is served in some places; a few cooks add peanuts to the filling.
Questions
Is a peanut a nut?
No. Peanuts are legumes, like peas, lentils and beans, and their proteins are different from tree nut proteins. Some people with a peanut allergy are also allergic to tree nuts, so check with your allergist before eating nuts that aren't a regular part of your diet.
Is peanut oil a risk with a peanut allergy?
It can be. ASCIA says highly refined peanut oil contains little allergen, but it's hard to guarantee an oil is refined enough, cold-pressed oil is not refined, and restaurant frying oil can pick up peanut protein from food cooked in it. Its advice is to avoid peanut oil. US labels don't have to flag highly refined peanut oil as an allergen, while EU and UK labels do.
Can people with a peanut allergy eat lupin?
Be careful. Lupin is a legume in the same family as peanuts, and Health Canada says the risk of cross-reaction is higher than with other legumes. It recommends peanut-allergic people avoid lupin until they've talked to their allergist. Lupin flour turns up in breads and pastries in parts of Europe.
What does 'may contain peanuts' mean?
It's a voluntary warning that peanuts could get in through shared equipment or premises. In most countries there are no rules on when it must be used, so a product without it isn't guaranteed peanut-free. Japan doesn't allow 'may contain' wording and uses a factory statement instead.
This guide is general information, not medical advice. Follow the allergy action plan your doctor gave you, and always confirm ingredients with the restaurant.
Sources
- UK Food Standards Agency: Allergen guidance for food businesses
- US FDA: Food allergies
- US FDA: Questions and Answers Regarding Food Allergens (Edition 5)
- Food Standards Australia New Zealand: Allergen labelling
- Health Canada: Peanuts, a priority food allergen
- Consumer Affairs Agency of Japan: Food allergy labelling handbook (Japanese)
- ASCIA: Peanut, tree nut and seed allergy FAQ
Last checked 1 November 2026. Spotted something wrong? Email support@inventum.com.au.