No. Groundnuts are peanuts, and this oil is unrefined, so it keeps the proteins an allergy reacts to. Highly refined peanut oils have those removed; this one does not. Anyone with a peanut allergy should avoid it, including shared pans and utensils.

It is pressed from a single native variety called Ghungroo, crushed slowly in a wooden press and filtered once rather than refined. Standard oils are solvent-extracted, bleached and deodorised, which strips the flavour along with the sediment.

Everyday frying, roasting and sautéing, and it handles deep frying comfortably. The flavour is mildly nutty rather than neutral, so it comes through in the finished dish — welcome in most savoury cooking, less so where you want the oil to disappear.

Glyphosate is a widely used herbicide, and residues turn up in many conventionally grown crops. This oil is independently tested and certified free of it, which is a specific, verified claim rather than a general statement about farming.

Because it is single-filtered rather than refined. Fine particles from the nut settle out over time and the oil can cloud in a cold kitchen. Neither affects the oil — turn the bottle gently before pouring and it evens out.