Curry Paste (spice-based, no hydrogenated fats)

Curry Paste (spice-based, no hydrogenated fats) is a concentrated spice blend commonly used in South and Southeast Asian cuisines (for example Thai yellow or Massaman curries) to build the base flavor of soups, stews and sauces. It is typically made from ground spices, aromatics and a vegetable or coconut oil base, and is prized for delivering complex savory, spicy and aromatic notes in small amounts. Nutritionally, Curry Paste (spice-based, no hydrogenated fats) is oil‑rich and therefore energy‑dense; it also tends to be relatively high in salt at 3.5g per 100g, so small portions are usually used when cooking. It provides some protein and fat‑soluble micronutrients from ingredients like chilies, turmeric and nuts or seeds when included. From a health perspective, curry pastes contribute flavorful fats (often with a favorable monounsaturated profile when made with vegetable oils) and concentrated spices that can add antioxidant compounds, but commercial varieties can be high in sodium and added oils, so opting for lower‑salt or homemade versions improves their nutritional profile.Read more

Lactose free · Ultra-processed · ~1.20€/100g