Jafrezi cooking sauce
Prefix 408 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 84 kcal | 4% |
| Fat | 4.5 g | 6% |
| of which saturates | 1.1 g | 6% |
| Carbohydrate | 7.5 g | 3% |
| of which sugars | 4.6 g | 5% |
| Fibre | 2.4 g | — |
| Protein | 2.1 g | 4% |
| Salt | 0.64 g | 11% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
water, onion (17%), tomato (15%) (tomato, firming agent: calcium chloride, acidity regulator: citric acid), tomato paste (10%), green pepper (7%), red pepper (7%), spice cap seasoning (3%) (rice flour, sugar, turmeric, paprika, cumin, cardamom, chili, fenugreek, fenugreek leaf, spice extracts, anti-caking agents: silicon dioxide, tricalcium phosphate, black pepper, cinnamon, nutmeg, clove, rapeseed oil), rapeseed oil, creamed coconut (1,5%), garam masala powder (coriander, cumin, cinnamon, ginger, clove, ground black pepper, dill, garlic purée, ginger purée, green chillies (1%), sugar, cumin powder, coriander powder, salt, coriander leaf, modified maize starch , chilli powder, turmeric powder, paprika powder, acidity regulator: citric acid, chilli flakes
- E330Citric acidAntioxidant · Sequestrant
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E341iiiTricalcium phosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E509Calcium chlorideStabiliser · Thickener · Coagulant
- E551Silicon dioxideCarrier
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
47% 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 the United Kingdom, 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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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