Tandoori marinade paste
Prefix 501 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 93 kcal | 5% |
| Fat | 4.5 g | 6% |
| of which saturates | 4.5 g | 23% |
| Carbohydrate | 6.7 g | 3% |
| of which sugars | 3.2 g | 4% |
| Fibre | 0.00 g | — |
| Protein | 2.7 g | 5% |
| Salt | 3.9 g | 65% |
Open Food Facts, ODbL, record updated 5 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
e ELIST dimarts 5 011308 501200 RINSE LID ON Recycle CES, GINGER & NCED TANDOORI DISH TASTY TANDOORI CHICKEN FOR 4 1 MIX together a 1/4 of a jar of spice paste with natural yogurt. Score the chicken with a knife and coat with the Tandoori mixture. Cover and marinade in the fridge for at least 4 hours, or leave overnight for a fuller flavour. NGREDIENTS: Nater, Ginger Purée 22%), Ground Spices 2 PLACE grill for 20 occasionally cooked throug ALLERGY ADVICE May contain musta peanuts and nuts. T 2%) [Coriander (3%), PRODUCT MUST BE COOKED.
Source: Open Food Facts, ODbL · additive names and functions: 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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