Balti spice and sauce
Prefix 505 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 | 106 kcal | 5% |
| Fat | 5.8 g | 8% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 10.8 g | 4% |
| of which sugars | 5.7 g | 6% |
| Fibre | 1.7 g | — |
| Protein | 1.7 g | 3% |
| Salt | 0.58 g | 10% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
SAUCE Water, Tomatoes (18%), Onions(16%), Tomato Paste, Rapeseed Oil, Sugar, Green Peppers (2.5%), Red Peppers (2.5%), Garlic Puree, Modified Maize Starch, Ginger Puree, Garam Masala (Coriander, Cumin, Cassia, Black Pepper, Star Anise, Ginger, Green Cardomom, Pimento, Black Cardomom, Cloves, Bay Leaves, Nutmeg) Ground Coriander, Coriander Leaf, Ground Cumin, Ground Tumeric, Ground Paprika, Acidity Regulator:Citric Acid; Chilli Powder, Black Pepper, Ground Fenugreek, Ground Black Cardomom. SPICE CAP Salt, Coriander Seed, Sugar, Tomato Powder, Tumeric, Onion Powder, Dextrose, Flavouring, Rice Flower, Garlic Powder, Colour (Curcumin), Chilli Powder, Cumin, Ginger, Cayenne Pepper, Cassia, Cloves, Black Pepper, Fennel Seed, Fenugreek Seed, Bay Leaf, Mango Powder, Cinammon, Oregano, Green Cardomom, Nutmeg
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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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