Chicken tikka fillet

Additives (2)

This label lists 1 thickener or gelling agent. 1 more we cannot place from the code alone.

Also on the label, not assessed here yet

• E180 No entry in our register
• E400 Alginic acid thickener

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

icken breast steaks ina corlander and cumin tkka glaze hgredients chicken breast steaks (6 taka gaze (s) soice oriander, cumin, chilli powder, black pepper, cardamom fenugreek meric, nutmeg, ginger, cayenne powder, cloves cinnamon) yogurt powwal k), sugar, cornflour, skimmed milk powder, tomato powder, sait, 0onion wder, garlic powder, stabiliser (guar gum) spice extracts, herbs, ravouring mon oil], sunflower ol allergy advice! for allergens see ingredients in boid ckaged in a protective atmosphere. no artifoal colours, flavours or "drogenated fat. warning extra care has been taken to remove nes, although some may remain important de not wash poultry fore cooking. to avoid cross contamination always ensure utensils and rfaces are thoroughly cleaned before and after use. dispose of packaging arefully. wash hands thoroughly after handling raw poultry and packaging pon opening a faint smell is released from the pack. this is normal and will sappear when the meat is exposed to the air. cooking nstructions for best results cook from chillied. remove all ackaging and cook on a baking tray in the centre of a preheated oven do°c/400°f/fan 180°c/gas 6 for 20 minutes. for full cooking instructions and ecycling information please see reverse. storage keep refrigerated at pac 2°c to 4°c.

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.