Green Curry Paste

Green curry paste is a vibrant and aromatic blend of fresh herbs and spices, originating from Southeast Asian cuisine, particularly Thailand. It is typically made by pounding together ingredients such as green chillies, lemongrass, galangal, kaffir lime zest, garlic, shallots, and various spices like coriander seeds and cumin.

Manufacturers use green curry paste to impart a distinctive spicy, herbaceous, and complex flavour to dishes. It is a key ingredient in Thai green curry, but also adds depth to soups, marinades, stir-fries, and even some Western-style dishes where a spicy kick is desired.

Green curry paste is a food ingredient, not a food additive, and is not subject to authorisation as an additive. The health implications are primarily related to the individual ingredients. For example, chillies contain capsaicin, which may have some anti-inflammatory properties, and garlic and other herbs have been traditionally associated with various health benefits, though robust scientific evidence for significant health effects from typical dietary intake is often limited. The Food Standards Agency (FSA) and Food Standards Scotland (FSS) provide general dietary advice, such as encouraging a varied diet rich in fruits and vegetables.