What should a peanut allergy card say?

Name a peanut allergy, mention peanut oil, and ask the kitchen to avoid shared fryers, garnishes, and sauces. Keep the wording short enough that a cook can read it in a few seconds.

Is peanut oil always a problem?

That depends on your allergist’s advice and how the oil is processed. The card should still mention peanut oil so the kitchen does not assume “no peanuts” means the fryer is fine.

Can I make a peanut allergy card in another language?

Yes. Choose a language in the generator, or open a Spanish, Japanese, Chinese, or other translation card and keep peanuts selected.

Allergen card

Free peanut allergy card

A peanut allergy card should name peanuts and peanut oil, then ask the kitchen about shared fryers, sauces, and garnishes before you order.

How to use this card

Peanuts hide in more restaurant dishes than most menus admit. Satay, kung pao, pad thai, mole, pesto variants, chili crisp, and dessert garnishes are the obvious ones. Less obvious are peanut oil in fryers, peanut butter in marinades, and crushed peanuts sprinkled on after the dish leaves the pan.

A useful peanut allergy card does three things: it uses the word allergy, it names peanut oil as well as peanuts, and it asks whether the dish is cooked on shared equipment. Servers often hear “I don’t eat peanuts” as a preference. Written wording that mentions oil and fryers is harder to skip.

Show the card when you sit down, not after the food arrives. If you are traveling, generate the same card in the local language so the person holding the pan can read it without a translation chain.

Ask about these peanut hiding places

Shared fryers

French fries, spring rolls, and tempura often share oil with peanut-coated items. Ask whether the fryer is dedicated.

Sauces and pastes

Satay, mole, some chili pastes, and blended nut sauces can include peanuts even when the dish name does not.

Garnishes

Crushed peanuts, chili crunch, and “house spice” mixes are often added at the pass, after the ticket already went in.

Desserts and drinks

Ice cream toppings, blended shakes, and bakery items pick up peanuts from scoops and shared boards.

Questions about this card

What should a peanut allergy card say?: Name a peanut allergy, mention peanut oil, and ask the kitchen to avoid shared fryers, garnishes, and sauces. Keep the wording short enough that a cook can read it in a few seconds.
Is peanut oil always a problem?: That depends on your allergist’s advice and how the oil is processed. The card should still mention peanut oil so the kitchen does not assume “no peanuts” means the fryer is fine.
Can I make a peanut allergy card in another language?: Yes. Choose a language in the generator, or open a Spanish, Japanese, Chinese, or other translation card and keep peanuts selected.

A card helps you communicate. It does not guarantee a meal is free from an allergen. Confirm ingredients, preparation, and cross-contact with restaurant staff, and follow the emergency plan from your healthcare professional.