Curry Sauce

Water  ·  No known concerns

The most common ingredient in processed foods.

Tomato  ·  No known concerns

Juicy red fruit used as a vegetable in countless savory dishes, sauces, and salads.

TomatoPaste  ·  No known concerns

Concentrated cooked and strained tomatoes, used as a base for sauces, soups, and stews.

BellPepper  ·  No known concerns

Sweet pepper variety eaten raw or cooked, available in green, red, yellow, and orange. High in vitamin C.

Carrot  ·  No known concerns

Crunchy orange root vegetable eaten raw or cooked, a good source of beta-carotene.

Green Beans  ·  No known concerns

Young, tender pods of the common bean plant, eaten whole steamed, boiled, or stir-fried.

DesiccatedCoconut  ·  No known concerns

Dried, shredded coconut meat used in baking, confectionery, and as a topping.

SweetPotato  ·  No known concerns

Starchy root vegetable with sweet, orange or purple flesh, eaten baked, mashed, or fried.

Onion  ·  No known concerns

Pungent bulb vegetable used raw or cooked as a base flavoring in savory dishes worldwide.

RiceFlour  ·  No known concerns

Flour milled from rice grains; common gluten-free cereal flour.

Zucchini  ·  No known concerns

Mild, tender summer squash eaten raw, grilled, roasted, or baked into breads.

CoconutExtract  ·  No known concerns

Concentrated coconut flavoring used to add a tropical, coconut taste to baked goods and drinks.

CurryPowder  ·  No known concerns

Blended spice mix based on turmeric, cumin, and coriander, used to flavor curries and stews.

Mustard  ·  No known concerns

Pungent condiment made from ground mustard seeds mixed with liquid, used as a spread and flavoring. Contains mustard allergen.

CarrotJuiceConcentrate  ·  No known concerns

Concentrated carrot juice used as a food ingredient.

Coriander  ·  No known concerns

Fresh herb (also called cilantro) with a bright, citrusy flavor, used in many world cuisines.

LemonJuiceConcentrate  ·  No known concerns

Lemon juice with the water removed, reconstituted or used directly to add tart lemon flavor.

Fenugreek  ·  No known concerns

Aromatic seed with a slightly bitter, maple-like flavor, used in curries, spice blends, and herbal teas.

Ginger  ·  No known concerns

Pungent, spicy root used fresh, dried, or ground in cooking and drinks.

Tamarind  ·  No known concerns

Sour-sweet pulp from the tamarind pod, used to flavor sauces, candy, and drinks across Asian and Latin cuisines.

Paprika  ·  No known concerns

Ground dried red peppers used as a spice, ranging from mild and sweet to hot, common in stews and rubs.

Chili  ·  No known concerns

Hot pepper used fresh, dried, or ground to add heat to dishes.

BlackPepper  ·  No known concerns

Pungent dried berry ground as the world's most common spice, used to season nearly any savory dish.

Turmeric  ·  No known concerns

Bright yellow spice from a root related to ginger, used in curries and valued for its curcumin content.

Cinnamon  ·  No known concerns

Warm, sweet spice made from tree bark, used in baking, drinks, and savory dishes.

Nutmeg  ·  No known concerns

Warm, aromatic spice ground from the seed of the nutmeg tree, used in baking and sauces.

Cumin  ·  No known concerns

Warm, earthy spice from dried seeds, a key ingredient in curries, chili, and Middle Eastern cooking.

Garlic  ·  No known concerns

Pungent bulb from the allium family, used fresh, dried, or powdered as a flavoring in savory cooking.

Cardamom  ·  No known concerns

Aromatic spice pod with a warm, citrusy flavor, used in baking, coffee, and Middle Eastern and Indian cuisine.

Cloves  ·  No known concerns

Aromatic dried flower buds used whole or ground to add warmth to sweet and savory dishes.