Peanuts, technically a legume, grow underground, and are eaten raw, roasted and salted and are added to foods to add crunch and flavour. Peanuts are used widely in Western, Asian and Indian cooking.
PRODUCTS COMMONLY CONTAINING PEANUTS INCLUDE:
- mixed nuts
- peanut oil
- peanut butter
- peanut spread
- satay sauce
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- other pre-made sauces
- museli and nut bars
- cereals
- pesto
- biscuits
- chocolate
- praline
- nut brittles
- nougat
- salads
- salad dressings
- ice-cream
- vegetarian meat alternatives
COMMON INGREDIENT LIST TERMS USED TO DESCRIBE PEANUT AND PEANUT PRODUCTS:
- peanuts
- peanut oil
- peanut butter
- peanut spread
- satay sauce (peanut)
- textured vegetable protein (peanut)
- hydrolysed vegetable protein (peanut)
Note: In Australia, New Zealand, Europe and USA any ingredient in the product is derived from peanuts then this must be declared on the label.
With Loni’s Allergy Free cookbook, you can cook delicious, everyday foods with confidence knowing that every recipe is free from wheat, gluten, corn, yeast, dairy, egg, peanuts, tree nuts, sesame seeds, tomato and seafood.
