Madras curry indian simmer sauce
Prefix 089 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 107 kcal | 5% |
| Fat | 8.9 g | 13% |
| of which saturates | 3.6 g | 15% |
| Carbohydrate | 7.1 g | 2% |
| of which sugars | 3.6 g | 4% |
| Fibre | 1.8 g | 6% |
| Protein | 1.8 g | 4% |
| Sodium | 0.45 g | 19% |
Open Food Facts, ODbL, record updated 18 March 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Water, Onion, Coconut Cream (Extracted Coconut, Water), Tomato Paste (Fresh Vine-Ripened Tomatoes), Safflower Oil, Garlic, Ginger, Spices (including Turmeric), Sea Salt, Urad Dal Lentils, Lemon Juice Concentrate, Serrano Chili, Organic Tapioca Starch, Curry Leaves
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
Maya Kaimal Fine Indian Foods, LLC
Open Food Facts, ODbL
In its category
31% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Australia, values per 100 g.
Climate impact
Reference value for the category “Curry sauces”: 1.07 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.