The complete peanut-allergy food guide
How to dine, travel, shop, and eat with a peanut allergy — the cuisines and products to be especially careful with, and how DishCheck verifies each verdict.
How peanut allergy interacts with cuisine
Peanut is uniquely dangerous in three cuisines: Sichuan and Thai (where peanut is a defining ingredient), and West African (where peanut paste is the base of many sauces). For these cuisines, treat the entire menu as 'verify' until proven otherwise.
Hidden peanut sources
Beyond visible peanuts, watch for: peanut flour in baked goods, peanut paste in chili sauces, peanut oil in salad dressings, and 'natural flavor' that legally hides peanut in some markets. Always read full ingredient lists.
Travelling with a peanut allergy
Always carry a written allergen card in the local language. Inform airlines in advance — many can omit peanut snacks from the cabin service. For long trips, pack epinephrine and a peanut-free backup snack stash.
Frequently asked
Can refined peanut oil be safe?
Refined peanut oil contains negligible peanut protein and is generally considered low-risk by allergists. Unrefined or cold-pressed peanut oil is unsafe. If you cannot confirm which is used, treat as unsafe.