The Original Curry Dip
Prefix 509 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 | 67 kcal | 3% |
| Fat | 2.7 g | 4% |
| of which saturates | 0.90 g | 4% |
| Carbohydrate | 8.3 g | 3% |
| of which sugars | 4.9 g | 5% |
| Protein | 1.5 g | 3% |
| Salt | 1.1 g | 18% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
water, tomatoes in juice, onion purée, tomato paste, sugar, coconut milk, curry and garam masala spices , herbs 2,75% (coriander, turmeric, cumin, cassia, chili pepper, cardamom, fenugreek, ginger, clove, mustard seed, pepper, garlic, nutmeg, bay leaf), vegetable stock, ginger purée, modified corn starch, pineapple juice, rapeseed oil, yeast extract, salt, thickener (xanthan gum), jalapeño pepper, aubergine, olive oil, courgette, for allergens, see ingredients in bold, no artificial colours, flavours or preservatives, store in a cool, dry place, once opened, keep refrigerated and consume within 24 hours, do not re-heat, do not purchase if open or torn, twin pack: pots not for individual sale, mcdonnells, boyne valley group, platin road, drogheda, co, meath, ireland, sdonnollscurry com
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
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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