Hidden sources of Peanuts
Legume allergen distinct from tree nuts. (Stop immediately if you have a known allergy.)
Where it hides
- Thai, Indonesian, and West African restaurant sauces (satay, pad thai, mole) — peanut is a base thickener/flavor in these cuisines even when not named on the menu
- "Arachis oil" on ingredient labels — this is simply another name for peanut oil
- Shared fryers at restaurants — peanut oil is a common frying oil, and other foods cooked in it pick up residue
- Chocolate and candy from small-batch or shared-line manufacturers — cross-contact risk is high even when peanuts aren't a listed ingredient
- Vegetarian "meat" products and protein bars — peanut flour is sometimes used as a cheap protein/filler
- Chili, curries, and mole sauces — peanut butter or ground peanuts are used as an unlisted thickener in some recipes
Information only — not medical advice or a diagnosis. Settle structures a self-experiment and helps you track what you observe.
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