Tikka Masala Cooking Sauce

Additives (3)

This label lists 2 acidity regulators and 1 colour.

Also on the label, not assessed here yet

• E160C Paprika extract, capsanthin colour
• E260 Acetic acid acidity regulator
• E270 Lactic acid acidity regulator

Names and jobs come from the register of additives permitted in Great Britain, which we have not finished transcribing: a code shown without a name is a gap in our coverage, not a finding that it is unapproved. Naming one is not grading it either. Full detail appears only where we have an assessment against a named authority, so all of this describes our coverage rather than these additives. Most are common and low concern.

Ingredients

water, 15% tomatoes, 12% tomato purée from concentrate, 10% onions, 6% low fat natural yogurt, 4% single cream (milk), curry paste (rapeseed oil, water, sugar, onion purée, concentrated lemon juice, salt, coriander, ground ginger, ground cumin, ground coriander, cardamom, paprika, ground cassia, garlic powder, cumin seeds, ground fennel, ground cloves, chilli powder, ground fenugreek, acidity regulator: acetic acid, black pepper, black onion seeds) , maize starch, sugar, rapeseed oil, lemon juice from concentrate, dried onion, coriander, ground cumin, salt, ground coriander, garlic purée, ginger purée, acidity regulator: lactic acid, colour: paprika extract, turmeric, cardamom, chilli powder, paprika, dried fenugreek, ground cassia, ground fenugreek,

As printed on the pack, in the producer's own order: ingredients are listed by weight, so what comes first is most of what is in it. E numbers link to their assessment where we have one.