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PEANUT

Les cacahuètes sont des légumineuses à croissance souterraine. La gousse de la cacahuète est la cosse et les pois sont en fait les cacahuètes. La cacahuète n'est donc pas une noix

Autres dénominations : Arachide ou noix des singes (huile) d'arachide

SOJA

Le soja est une légumineuse dont les graines sont transformées en huile, lécithine ou farine et quantité de produits dérivés. Certaines formes de taugé peuvent être des pousses de graines de soja.

NUT

There are different kinds of nuts. The legal notice requirement only applies to eight types of nuts. The mention of coconut, chestnut, pine nuts, hickory nuts and kemirie is not required, although some people may develop an allergic reaction to them.

Other names: Almonds, Cashews, Hazelnuts, Macadamia nuts, Brazil nuts, pecans, pistachio nuts, walnuts

CRUSTACÉS

Crustaceans have a segmented body with a hard shell or carapace. These are shrimp, crabs and lobsters.

Other names: Gamba, scampi, langoustine, seafood.

CELERY

All celery derivatives such as celery stalk (branches), celeriac (tuber), leaf celery and celery seeds (used as a condiment or spice).

GRAINES DE SÉSAMES

Graines et huile de sésame

EGGS

Un œuf se compose de jaune et de blanc. Les deux peuvent être responsable d'allergies. L’œuf est e.a. utilisé en tant que glaçage sur les gâteaux, pour aérer certaines préparations, lier les puddings, flans ou sauces ou pour faire adhérer la panure de certains produits.

Autres dénominations : Ovo, lysozyme (E1105) dans le fromage.

POISSON

Most of the time, fish is eaten in its recognizable form. Sardines, because of their taste, are used in a variety of sauces and aromatic ingredients such as Worcestershire sauce.

Other names: Gelatin/aspic, cod liver oil/omega 3.

GLUTEN

Gluten is present in several types of cereals; notably wheat, acronym, barley, spelt and khorasan wheat (kamut). In principle, oats are gluten-free but are often contaminated with wheat so that oats often contain gluten in the end.

Glutens are certain proteins contained in these types of cereals and which provide structure to dough products and bread. People suffering from celiac disease (gluten intolerance) cannot consume gluten.

    ALLERGENS THAT CAN BE FOUND IN CERTAIN PREPARATIONS.

ASK FOR ADVICE

TO AVOID

CERTAIN FOODS,

FOR THE PEOPLE

SUFFERING FROM ALLERGENS.

THE ADAGE, THE BETTER

PREVENT THAN CURE

IS APPLICABLE.

The Thai house

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