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Red curry paste, 470 g

Red curry paste, 470 g

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Red curry paste, 470 g

Barcode: MISSING_BARCODE_b1c5b026-b500-4a5a-be1a-b1d8c723cab2
Country of origin: Thailand
Description

Discover the spicy flavor with SANTA MARIA Red Curry Paste! The perfect choice to give your dishes an authentic Thai taste. Ideal for curries, soups, and sauces.

Ingredients

Weight: 470 g. Ingredients: garlic, red chili peppers (13 %), lemongrass, salt (E535), onions, Thai chili peppers, galangal, lime leaves, fennel, cilantro.

Additives

Salt

Sodium ferrocyanide (E535)

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Additives & Effects

All the information about nutrition and comparison with similar products

Salt: Excessive consumption may lead to high blood pressure and other cardiovascular issues.

Sodium Ferrocyanide: Used as an anti-caking agent, generally recognized as safe in low quantities but should not be consumed in excess due to potential negative effects on cells at very high doses.

Additives Overview

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The Red curry paste appears to be safe for consumption, given that it primarily contains natural ingredients such as garlic, chili peppers, and herbs. However, individuals sensitive to spicy foods or with allergies to any specific ingredients may experience side effects such as gastrointestinal discomfort or allergic reactions. The inclusion of E535 as a salt additive is generally recognized as safe but may raise concerns for those on sodium-restricted diets.

Analysis Based on +110,000 Science & Nutrition Studies

Product Analysis

Powered by AI

The Red curry paste appears to be safe for consumption, given that it primarily contains natural ingredients such as garlic, chili peppers, and herbs. However, individuals sensitive to spicy foods or with allergies to any specific ingredients may experience side effects such as gastrointestinal discomfort or allergic reactions. The inclusion of E535 as a salt additive is generally recognized as safe but may raise concerns for those on sodium-restricted diets.

Other details

Added
January 19, 2025 at 19:33:27 UTC
Last checked
-
Last updated
April 6, 2026 at 15:59:16 UTC
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