Delhi Tikka Masala Curry Sauce
Prefix 506 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 | 131 kcal | 7% |
| Fat | 10.0 g | 14% |
| of which saturates | 1.3 g | 6% |
| Carbohydrate | 8.6 g | 3% |
| of which sugars | 2.8 g | 3% |
| Fibre | 2.0 g | — |
| Protein | 2.3 g | 5% |
| Salt | 1.2 g | 20% |
Open Food Facts, ODbL, record updated 7 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
100g Onion (40%), Water, Tomato Paste (11%), Sunflower Oil, Melon Seeds, Bell Pepper, Garlic, Ginger, Ground Spices (Paprika, Turmeric, Fenugreek Leaves, Black Cardamom, Cumin Seeds, Coriander Seeds), Bengal Gram Flour, Salt, Coriander Leaves, Spice Extract. 13.0g 2.0g 0.0g 3.5g 2.0g 4.0g 1.2g your c.com See allergens in bold. Manufactured in a facility which also processes other allergens, therefore this product may contain Celery, Mustard, Nuts, Peanuts, Soya and Sesame Seeds.
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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