Arachis oils is the technical synonym for groundnut oil, the edible vegetable oil pressed from the seeds of the peanut plant, Arachis hypogaea. Commercial production combines mechanical pressing with solvent extraction, followed by refining steps such as degumming, neutralisation, bleaching, and deodorisation that remove free fatty acids, pigments, and off-flavours. Fully refined peanut oil is prized for deep frying because its high smoke point, around 232 °C, and neutral taste suit high-temperature cooking, while cold-pressed, unrefined oil keeps a distinct nutty note for dressings and finishing. Most food-labelling laws treat peanut oil as an allergen requiring declaration, since residual peanut protein in less refined oils can provoke severe reactions in sensitive consumers; some frameworks, however, exempt highly refined peanut oil, from which the protein is removed, so processors must follow the labelling rules of the market where the product is sold.