Hidden Mustard in South Asian Curries: A Silent Hazard for Allergy Sufferers

Dining on South Asian cuisine offers an explosion of flavors, but for those with mustard allergies, beloved curries can hide a dangerous secret. Mustard seeds and oil are stealth ingredients in countless dishes—from tadka tempering in dals to spice blends in vindaloos—yet rarely appear by name on menus. Instead, they're buried under vague terms like "spices" or localized names such as "rai" or "sarson". This hidden presence poses severe risks: reactions can range from hives to life-threatening anaphylaxis when undetected.

Menus often heighten the danger through translation gaps or oversimplified ingredient lists. A dish labeled merely "vegetable curry" might contain mustard oil as a base, while regional terms confuse international diners. Without explicit disclosure, trusting menu descriptions becomes a gamble.

Thankfully, mm food transforms dining safety. Simply input your mustard allergy under dietary restrictions in the app. When you scan or upload a menu, our AI cross-references each dish against a database of traditional recipes and regional terms. It identifies hidden mustard components—whether whole seeds crushed for tempering, oil in marinades, or ground powder in spice mixes—and warns you instantly. Discover safe alternatives like mustard-free tikka masala or chickpea stews, while confidently avoiding risk-laden options. Enjoy authentic flavors without fear, empowered by technology that speaks both your language and the language of food safety.