Curry paste

Curry paste is a blend of ground spices, herbs, and often other ingredients like chillies, garlic, ginger, and onion. It forms the flavour base for many Indian, Thai, and other South Asian dishes. The specific ingredients and their proportions vary widely depending on the regional cuisine and desired flavour profile.

Manufacturers use curry paste to impart a complex, characteristic flavour and aroma to a wide range of savoury foods. It acts as a primary flavouring agent, providing heat, spice, and depth. Curry paste is commonly found in ready meals, marinades, sauces, soups, and as a seasoning for rice and noodle dishes.

Curry paste is a food ingredient, not a food additive, and is not assigned an E-number. Its health implications are primarily related to the nutritional content of its constituent spices and vegetables, such as fibre and various phytonutrients. Some spices commonly found in curry pastes, like turmeric, have been the subject of scientific research regarding their potential health effects, but evidence is often mixed or preliminary. The Food Standards Agency (FSA) and Food Standards Scotland (FSS) provide guidance on healthy eating, encouraging a balanced diet rich in vegetables and whole grains.